Pesto Salmon with Tomato Olive Sugo
- 4 tomatoes
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 40 grams black Olives
- 1 bunch Basil
- 1 tablespoon Pine nuts
- 20 grams softened butter
- 1 egg yolk
- 1 slice Toast
- 1 tablespoon pecorino romano (grated)
- 2 Salmon steak (each around 160 grams) (approximately 6 ounces)
- 1 tablespoon clarified butter
- freshly ground peppers
For the tomato olive sugo: Blanch the tomatoes for a few seconds, shock in ice water, peel, quarter, core and cut into cubes. Heat the olive oil in a pan, add the diced tomatoes and sauté for about 3 minutes. Season with salt and pepper then stir in the balsamic vinegar and olives.
For the pesto: Pluck the basil leaves, place in a food processor with the pine nuts, butter and egg yolk and pulse to combine. Add the crumbled toast and cheese and pulse again. Season with salt and pepper.
For the salmon. Rinse the fish, pat dry and season with salt. Melt the butter in a large frying pan and sear the fish for about 2 minutes per side. Set aside to rest. Season the salmon with salt and pepper, spread the pesto over top and bake in a preheated oven for about 15 minutes at 200°C (approximately 400°F).
Serve the pesto salmon with the tomato olive sugo on serving plates.