Ingredients

Method

• 2 fillets of skinned fresh salmon, about 1kg each
For the stuffing mix together:
• 50 g basil leaves, shredded
• 50 g Italian parsley, chopped
• 2 cloves garlic, crushed
• 1/4 cup shelled pistachio nuts, chopped
• 2 tablespoons good olive oil
• 200 g chevin (soft goat cheese), at room temperature
• Salt and milled black pepper to taste
• Organic or Italian wild rocket for garnishing Wash and dry the fish well

Method

Ingredients

Ask the fishmonger to skin the salmon, but take home the skin.
Slice into strips, sprinkle with some salt, then crisp in a 160°C oven for about an hour. Serve as a garnish or on the side.
Season and lightly oil the prettier side and place on a baking tin lined with non-stick baking paper. Spread with the goat cheese mixture. Cover with the prettier side, season and oil lightly.
Top with a sheet of non-stick baking paper. Bake at 160°C for 20 – 30 minutes or until the fish is medium rare. Allow to cool to room temperature before carefully removing to a platter. Sprinkle with rocket.