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Steamed salmon, prawn stuffed courgette flower, baby artichokes, green tapenade

Elements to the dish

Salmon

Contain: fish

Prawn stuffed courgette flower

Contain: cereals, crustaceans

Baby artichokes

Contain: sulphurdioxide

Green tapenade

Contain: sulphurdioxide

Cooking Guide

  • Remove the salmon from the fridge 10 minutes before cooking to reach room temperature.
  • Heat the prawn stuffed tempura courgette flower in a pre-heated oven set at 180°C for 5 minutes or until 72°C in the centre.
  • Boil the salmon in the bag for 4 minutes, then remove and leave to rest for a further 2 minutes before opening.
  • In a small amount of olive oil and equal quantity of water, warm the artichoke and courgette then finish with the sea beets.
  • Season with salt and pepper and remove from the heat.
  • To present the dish, smear the plate with the green tapenade, place the fish and courgette flower to the side.
  • Arrange the artichokes, courgette, and sea beets around the plate.
  • Drizzle with olive oil.
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