Ingredients:
- salmon steak
- curry salt (1/3rd curry powder + 2/3 salt) to color & season fish
- portobello mushrooms sliced
- aubergines
- corgettes sliced
- cherry tomatoes (optional)
- parsley
Method:
- Slice Aubergines, sprinkle with salt on both sides, let sit for 15 mins then drain thoroughly and pat dry
- wrap chicory in pancetta
- Place aubergines, corgette and chicory onto roasting dish, add olive oil and salt all over (for chicory, only on the tips where there is no pancetta) , place in oven – turn when halfway done and add more olive oil – should be cooked roughly 10 – 15 mins
- fry salmon with curry salt sprinkled all over in hot heat for a few minutes on each side
Slow fry mushrooms in olive oil and a sliver of butter, add chopped fresh parsley when almost done
