– 150 G Norwegian salmon
– 2 Sheets of filo pastry
– Thinly sliced lengthwise purple eggplant
– 1 Small cooked potato
– 90 G fresh spinach
– Blanced mixed vegetables
– 45 G red pepper puree
– 30 G whipping cream
– Lemon wedge
– Season the eggplant with olive oil, oregano, salt and pepper and grill lightly on both sides until soft. Wrap the salmon filet with the grilled eggplant, and then wrap that with two sheets of filo pastry that have been folded over and buttered as instructed on the box.
– Cook in a moderrately high heated over for approximately 20 minutes until golden brown. Meanwhile heat the red pepper puree with the whipping cream and season as desired. Saute the spinach in butter and season lightly with salt and pepper.
– To assemble the dish, saute the sliced potatoes till golden brown, place the spinach on top the potatoes, slice the salmon in half at a diagonal and heat up the vegetables. Spoon some of the sauce on to the salmon and use the rest to decorate the plate in addition to the lemon wedge.
THE NAKA PHUKET
Address: 1/18, 1/20 Moo 6 Kamala, Kathu, Phuket 83150 Thailand
Tel: +66 (0) 76-337 999