SALMON, OLIVE AND ROCKET BAGUETTINE

Preparation Method :

• Melt half of the butter in a heavy- based frying pan and fry the onion, sugar, salt and thyme stirring occasionally for about 15-17 minutes or until golden and caramelized. Set aside.
• Slice each piece of salmon into thick slices, cut through at a slight angle and dust lightly with the seasoned flour.
• Melt the remaining butter together with the oil in a non-stick frying pan.
• Add the salmon strips as soon as the butter stops foaming and fry for a minute on each side or until golden and crispy.
• Remove the pan from the heat and pour in the lemon juice, stirring well.
• Slice almost through each baguettine roll and spread with tapenade.
• Fill each one with rocket leaves, caramelized onion and salmon pieces and pour over the pan juices. Serve immediately.