Dirty Kitchen Secrets

1kg of fresh Salmon, filleted

4 garlic cloves, minced

1 large sprig of rosemary

 1 teaspoon Herbs de Provence

 230g cherry tomatoes

30g pinenuts

120g goat cheese, cut into 2cm slices (8 slices)

1 egg

100g flour

100g bread crumbs

100g Rocket leaves

500g fresh tagliatelle or pasta of choice

1/4 cup olive oil + more for drizling

Oil for frying

Salt and pepper to taste

1)  Rinse and pat dry the salmon. Place in a bowl, add the garlic, rosemary, olive oil and mix well.

2) Let marinade for 30mn-1 hour. 

3) Pre-heat oven to 350F/180C/4G. Place salmon on a griller and cook  for 20 minutes.

4) Grill for the last 5 minutes to crisp and lighltly brown the top, if you wish.

5) Mix together the tomatoes, Herbes de Provence and tomatoes  and pop in the oven for 20 minutes.

6) Get three seperate bowls, gently beat the egg in one. In the other place the flour and the third one place the bread crumbs.

7) Cut the Goat Cheese into 2 cm slices.

Coat the cheese slices with flour first, then the egg finishing with the bread crumbs. 

9) In a pot, bring sufficient amount of water for pasta to a boil. Turn it down to simmer till you’re ready to cook the pasta, allocating enough time according to the instructions on the package. 

10) Drizzle a shallow frying pan with about 2-3 tablespoons of oil and begin frying the goat’s cheese slices. Don’t be tempted to turn them over too early. You want to cook each side approximately 2 minutes till golden brown. Remove the slices and toss in the pine nuts. 

11) Remove the pan off the heat and toss the pine nuts a few times. They will quickly cook in the hot oil without being on the fire. 

You probably want to check the salmon by now and pop it under the grill for the last 5 minutes and pasta should be in the water boiling away.

Strain the pasta and toss well with olive oil and oven roasted tomatoes.  Layer each plate with a handful of rocket leaves. Add the pasta, the salmon fillets, the goat cheese and sprinkle with the toasted pine nuts.