Pan Roasted Pave of Salmon with Loaf Sourdough Bruschetta Soused Leeks, Crispy Streaky Bacon and a Brazil Nut Watercress Pesto
(Serves 4, ready in 35 minutes)
- 4 slices of loaf sourdough
- 4 150gm salmon steaks, skin off, cut in half
- 1 large leek cut into lozenges
- 2 tbsp crème fraiche
- 1 lemon, juiced
- 4 pieces streaky bacon
- 2 tbsp brazil nuts, crushed, toasted
- ¼ cup watercress, chopped
- 2 tbsp Parmesan, grated
- olive oil
Pre-heat your oven to 200°C. Stretch the bacon out onto a greased tray, laying flat. Cover with a piece of baking paper and place a tray the same size on top. Cook in the oven for 25 minutes until crispy and dark in colour.
Toast the sourdough. Drizzle the bread in olive oil and keep warm ready to serve.
Place a small pot on the stove and bring to a medium heat. Add a little cooking oil along with ½ tsp of butter add the cut leeks. Cook until soft and the leeks have lost colour. Add the crème fraiche and the juice of half a lemon. Season with sea salt and cracked white pepper and stir well.
Remove from the heat, and keep to one side, ready to serve.
To make the watercress presto, roughly chop the watercress and place in a bowl with the crushed brazil nuts and grated parmesan. Season with sea salt and cracked pepper along with the juice of half a lemon. Add olive oil to bind.
To cook the salmon, heat a solid based fry pan to a high heat. Drizzle a little vegetable oil into the pan when the oil is marbled add the salmon fillet, seasoned with pepper, to the hot pan. Cook on each side for 1 ½ minutes then remove on to a paper towel, ready to serve.
Place the warm sourdough in the centre of your plate add one spoon of the soured leeks to the bread. Place two pieces of salmon on top and drizzle with a generous amount of the watercress pesto. Break a piece of the crispy bacon and use to decorate the plate. Serve.
John Hawkesby’s wine recommendation
Michelle Richardson 2010