Salmon Under a Pesto Cap on Tomato-Olive Sauce

Ingredients

• 4 tomatoes
• 3 EL olive oil
• 1 EL balsamic vinegar
• 40 g Black olives
• 1 bunch Basil
• 1 EL pine nuts
• 20 g soft butter
• 1 egg yolk
• 1 slice toast bread
• 1 EL grated pecorino
• 2 salmon steaks (about 160 g each)
• 1 EL clarified butter
• Salt
• Pepper (from the grinder)

Instructions

1. 1.

   Parboil tomatoes for a few seconds, shock in cold water, peel, quarter, deseed and dice. Heat olive oil in a pot, add tomato cubes and sauté about 3 minutes. Season with salt, pepper and balsamic vinegar. Stir in olives.

2. 2.

   Pull basil leaves from stems and blend with pine nuts, butter and egg yolk. Drain bread, crumble over the herb puree, add pecorino, blend again briefly and season with salt and pepper.

3. 3.

   Sear salmon fillets in clarified butter about 2 minutes per side, then set aside. Rinse fillets under cold water, pat dry with kitchen paper. Season fillets, coat with pesto, bake at 200°C for about 15 minutes.

4. 4.

   Plate salmon steaks with the tomato-olive sauce on plates.