4 salmon fi llets (Wellgoods)
1 teaspoon English mustard (paste not
powder)
4 tablespoons fi nely chopped
pistachio nuts
4 medium sized zucchinis sliced in
circles
1 small eggplant sliced in circles
8 baby carrots boiled
½ cup olive oil
½ cup white wine
2 teaspoons balsamic vinegar
1 cup vegetable oil for frying
Salt and pepper to taste
1 teaspoon English mustard (paste not
powder)
4 tablespoons fi nely chopped
pistachio nuts
4 medium sized zucchinis sliced in
circles
1 small eggplant sliced in circles
8 baby carrots boiled
½ cup olive oil
½ cup white wine
2 teaspoons balsamic vinegar
1 cup vegetable oil for frying
Salt and pepper to taste
Method:
• Sprinkle salt and pepper all over both sides of the fi llets and then spread the mustard all over one side of the fi llet. Add fi nely chopped nuts on top of the mustard
• Place fillets in a baking tray and add olive oil and wine
• Cook in a preheated oven at 180°C for 15 minutes
• In the meantime lightly fry the eggplant and zucchini until golden brown
• Mix 4 tablespoons olive oil and balsamic vinegar
• To serve, place the salmon fi llets on top of the fried vegetables, accompany with the boiled carrots and drizzle the balsamic / olive oil dressing all over the meal
Category: