Shell fish and fish

Salmon and cress millefeuille

Ingredients:
- 4x120g back of salmon
- 12 tablespoons olive oil
- 2 bunches watercress
- 4 tablespoons balsamic vinegar
- 2 medium carrots
- 40g butter
- 4 tomatoes
- 2 courgettes
- 2 tablespoons sesame seeds
- 2 shallots
- Salt, pepper
- 100g celeriac

   Recipe:
1 - Finely dice the courgettes (green part), carrots and celeriac, blanch      and drain. Set aside. Peel and remove seeds from the tomatoes,      chop the flesh into small cubes.
2 - Make the vinaigrette with the balsamic vinegar, salt, pepper and olive      oil, add the diced vegetables, tomato cubes, chopped shallots and      set aside.
3 - Remove the stalks from the water cress, sweat in butter. Set aside. 4 - Slice the 4 backs of salmon into three steaks, pan fry for 30      seconds on each side. Season with salt and pepper. 5 - Lightly      roast the sesame seeds.

Setting out:
Overlay the salmon escalopes and watercress. Place on the centre of the dish and drizzle vinaigrette all around. Decorate with watercress leaves and sesame seeds.

Serving suggestions: White wine Chablis


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