Recipe for Grilled Irish Salmon on Minted Pea Puree 
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Yield:
4 servings
Ingredients:
Amount Ingredient
4 x 150 g, (5z) wild salmon
12 x Roasted red peppers
1 ml Basil oil
Crushed black peppercorns
Julienne ratatouille
20 gm New Jersey potatoes, boiled (1/2oz)
Minted pea puree
----------------- BASIL OIL ----------------
200 gm Tomatoes, blanched, peeled and deseeded (7oz)
50 gm Black olives, (2oz)
2 bn Basil
25 gm Chives, (1oz)
100 ml Balsamic vinegar, (3 1/2fl oz)
300 ml Olive oil, (10fl oz)
----------------- MINTED PEA PUReE ----------------
25 gm Chopped onions, (1oz)
1 x Clove garlic
500 gm Frozen peas, (1/2kg)
200 ml Cream, (1/3 pint)
200 ml White wine, (1/3 pint)
1 tsp Mint, chopped
----------------- JULIENNE RATATOUILLE ----------------
100 gm Onion, finely diced (4oz)
40 gm Garlic, (1 1/2oz)
100 gm Courgette, finely diced (4oz)
100 gm Red pepper, finely diced (4oz)
100 gm Green pepper, finely diced (4oz)
100 gm Yellow pepper, finely diced (4oz)
Salt and pepper
Instructions:
Instructions: To make the basil oil: Pick and blanch basil leaves. Refresh in iced water immediately. Dry thoroughly and place in a liquidizer. Add a little olive oil and buzz. Scrape the basil from the sides of the jug and add more oil.

Season with salt and pepper and place in a small saucepan. Place on the side of the stove and cook for 1/2 hour. Pass through a fine chinoise pressing well to extract maximum flavour. Add finely chopped tomato concasse, chopped black olives and chopped basil and chives. Finish with 1 tbsp balsamic vinegar.

For the minted pea puree: Sweat the onions for 2 minutes. Add garlic and sweat for another minute. Add wine and reduce by half. Add cream and reduce to a coating consistency. Mix in peas and puree.

For the julienne ratatouille: Sweat onions for 20 minutes in oil with no colour. Add a little salt and pepper. Add garlic and cook for a further 5 minutes. Add all the peppers and sweat with no colour for 10 minutes. Add courgette and sweat for a further 5 minutes until just about cooked and has still got a good colour. Lightly blitz the mix but not into a puree.

Warm and season the pea puree. Place in a large ring in the centre of the plate. Press the peppercorns onto the salmon. Grill and then finish in the oven.

When ready place on top of the pea puree. Drizzle basil oil around and place a quenelle of julienne ratatouille on top of the salmon. Toss the potatoes in butter, season and arrange around the plate.

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