medium eggs
coarse sea salt
2 medium salmon fillets (about 120g each)
olive oil, extra virgin oil (for salad) and sunflower oil
1 red onion
anchovy fillets in oil
tinned cherry tomatoes (400g can)
100g French beans
3 fresh mint leaves
fresh garlic
1 lemon
70g goat cheese
dry toasted pine kernels
plain flour
Ingredients
2 medium eggs
2 tablespoons chopped flat-leaf parsley
100g toasted fine breadcrumbs
2 teaspoons coarse sea salt
50g plain flour
2 medium salmon fillets (about 120g each)

For the sauce
200ml olive oil
1⁄2 red onion, finely sliced
4 anchovy fillets in oil, drained
400g tinned cherry tomatoes
3 tablespoons finely chopped flat-leaf parsley
salt and pepper
Method
1. Beat the eggs in a large bowl with the parsley and a pinch of salt.
Mix the breadcrumbs, sea salt and flour together on a large plate. Dip the salmon fillets into the egg mixture and coat in the breadcrumb mixture.
2. Heat 4 tablespoons of the olive oil in a medium saucepan and fry the onion until golden. Add the anchovies, cherry tomatoes and parsley, season with salt and pepper and cook, uncovered, over a medium heat for 10 minutes.
3. Meanwhile, heat sunflower oil in a large frying pan and gently fry the breaded salmon for about 3 minutes on each side until golden and crisp. Transfer to kitchen paper to allow any excess oil to drain.
4. To serve, spread the cherry tomato sauce in the middle of two serving plates and place the crispy salmon on top. Perfect with some French beans.
To accompany the salmon
Fagiolini alla menta con formaggio di capra e pinoli
French bean salad with mint, goat cheese and pine kernels
ngredients
100g French beans (topped)
3 fresh mint leaves
½ garlic clove
1 tablespoon of freshly squeezed lemon juice
2 tablespoons of extra virgin olive oil
70g goat cheese
2 tablespoons of dry toasted pine kernels
salt and pepper to taste
1. In a medium size saucepan, cook the beans in salted boiling water until al dente.
2. In the meantime finely chop the garlic and the mint together and place in a large bowl. Pour in the oil and lemon juice and mix until well combined.
3. Drain well the beans and add into the bowl with the dressing.
4. Season with salt and pepper and toss all together until evenly coated. Place on a serving plate.
5. Crumble over the goat cheese and scatter with the cooled pine kernels.