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Escalope of wild salmon with tomato ketchup vinaigrette by Marco Pierre White

19 July 2007
Escalope of wild salmon with tomato ketchup vinaigrette by Marco Pierre White

Ingredients

4 x 200g escalopes of wild salmon
Olive oil

For the vinaigrette

80g shallots, very finely chopped
1tbs chervil, finely chopped
1tbs chives, finely chopped
1tbs tarragon, finely chopped
1/2tbs Worcestershire sauce
100g tomato ketchup
8 drops of Tabasco sauce
300ml olive oil
50ml white wine vinegar
For the garnish
Sprigs of chervil

Method

Here's a new creation of mine that sounds a little wacky but tastes fabulous. The fresh herbs give the salmon depth and flavour, while the ketchup vinaigrette gives the whole dish a fabulous sweetness tempered by the vinegar and Tabasco. No one ever manages to guess what the "mystery" ingredient of ketchup is.

Mix together all the ingredients for the vinaigrette and set aside to infuse. Pan-fry the salmon fillets in a little olive oil until they're cooked but still pink in the middle - a couple of minutes on each side, depending on the thickness.

To serve, place the fillets in the centre of warmed plates, top with a generous amount of the vinaigrette and add a few sprigs of chervil.

I like to serve this with a few sauté potatoes and a green salad.

Extracted from Marco Pierre White in Hell's Kitchen, to be published by Ebury Press on 23 August (£14.99)

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