Ingredients (serves:
4)
20 oz White Toque Ratatouille
12 oz White Toque Puff Pastry
12 oz White Toque Spinach
12 oz Salmon
2 oz White Toque Beurre Blanc
2 oz White Toque Red Pepper Sauce
Olive Oil
Butter
Garlic
Salt & Pepper
Method
Bake a disc of puff pastry
.
Sauté the ratatouille with olive oil and the spinach with butter and
garlic.
Bake the salmon previously seasoned with salt and pepper.
On the plate, put the warm puff pastry in the center, then the
spinach, and then ratatouille. Top the garnish with the roasted salmon.
