Did you know that to remove the skin of fish easily you have to marinate them in vinegar for 10-15 mins? Another reason to read cooking magazines as deliciousnederland, not? 😉
Pre- prepare 2 salmon fillets of 150-200 grams for 2p following the method above.
Pre bake 2 large, halved eggplants (oiled and carved, with pepper, salt and dried thyme) on baking paper in the oven at 180° (skin up). If tender, remove the pulp and mix with zeste of 1 lemon. Taste, add pepper and salt.
Mix 100 grams of light cream with 2 table spoons of horseradish cream, pepper and salt. Store in the fridge.
Put the salmonfilet on baking paper. Add pepper, salt and a drizzle of olive oil. Bake in the oven at 180° for approx 10 mins.
Start with a layer of the horseradish cream, then a layer of the eggplantcaviar, the fish, and finish with roasted almond flakes, finely chopped spring onion and a drizzle of extravergine olio of the latest harvest (the local oil of Monte Chiaro is awesome, thanks to Alessandro Griccioli and his team). Buonissimo!