Pan-Fried Norwegian Salmon with Parmesan

• Cut the salmon into portions, sprinkle with salt and pan-fry in oil for approx. 2 minutes on each side.

Ratatouille

• Finely chop the shallot and garlic, and dice the other vegetables.
• Sauté the shallots, garlic, tinned tomatoes and tomato purée in olive oil for 2-3 minutes.
• Turn down the heat and simmer for at least 30 minutes.
• Add the rest of the vegetables and cook for approx. 10 minutes.

Parmesan cream

• Reduce the cream to half.
• Add the grated parmesan so it melts into the cream.
• Flavour with salt and pepper.

Serve the salmon with the ratatouille, parmesan cream and tapenade.