Grilled Salmon served with Parmentier

Potatoes and Ratatouille

Serves 2

Parmentier potatoes:

1 large potato

1 tbsp olive oil

¼ tsp rock salt

Sprig of rosemary

Ratatouille:

½ pepper, diced

½ onion, diced

½ aubergine, diced

½ courgette, diced

1 clove of garlic, crushed

1 tin of tomatoes

1 tbsp balsamic vinegar

1 tbsp tomato puree

1 tsp mixed herbs

Pinch of salt

Grind of ground black pepper

Extra virgin olive oil

Method

Pre-heat oven to 200°C.

Prepare the vegetables. Chop the pepper, onion, aubergine and courgette into small pieces. Crush the garlic. Set aside.

Dice potato leaving the skin on, put in roasting tin, add olive oil, salt and a sprig of rosemary. Toss it all round in the tin. Put in the oven for 30 minutes.

Pour 2 tablespoons (approx) of olive oil into the bottom of a pan and heat on a gentle heat. When hot, add the onions and garlic, stir and cook for 5 minutes. Stir regularly. Add the aubergine to the pan and cook for 3-4 minutes. Then add the courgettes and cook for a further 3-4 minutes. Followed by the pepper, allow to cook for 3-4 minutes.

Add the tin of tomatoes. Fill the tin with water and swish around to get all the tomato into the water and add that to the pan. Stir in tomato balsamic vinegar, paste, herbs, a pinch of salt and black pepper and allow it to boil. Once boiling, turn it down and leave it to simmer. Stir occasionally.

Pre-heat grill for salmon. Once at heat, grill the salmon for 4-5 minutes on each side.

Plate up potatoes and salmon then put the ratatouille in a serving dish and on the plate. Serve.

Serves 2

Chocolate Mousse Method

55g dark chocolate (chips)

1 egg, separated

Whipped cream

Raspberries

Put the chocolate chips in a microwavable bowl and microwave on a medium heat for 30 seconds at a time. Stir each time you take them out. Repeat until the chocolate is melted.

Crack the egg and separate the yolk and the white. Mix up the yolk with a fork.

Mix the egg yolk into the chocolate and mix round fast with a fork.

Whisk egg white to soft peaks, stir in the chocolate until mixed through. Pour into serving bowl and put in fridge.

Squirt cream on chocolate mousse and add raspberry as decoration.