Pan-fried salmon with vegetable ratatouille
Ingredients for 4 servings: 4 salmon filet (8 oz.) skin on, 1 teaspoon of olive oil, 1 pinch of Fleur de Sel, 2 egg yolks (.6 ECC), 2 tablespoon of tarragon vinegar, 1 cup of extra virgin olive oil, 2 lemons (7.7 ECC), salt and pepper to taste. Ratatouille: 1 onion (4.7 ECC), 1 medium red pepper (5.2 ECC), 1 medium green pepper (5.5 ECC), 1 yellow pepper (6.5 ECC), 2 medium zucchini (6.6 ECC), 2 ripe tomatoes (8.7 ECC), 1 large (1.25 lbs) eggplant (19.5 ECC), 2 garlic cloves (1.9 ECC), 1 teaspoon olive oil, 1 tablespoon basil julienne, 1 teaspoon fresh thyme.
Ratatouille: Diced all the ingredients,then start in a deep pan with olive oil the onion then zuchinni, peppers, egg plant add salt and pepper and the garlic, cook for about 30 minutes then add the tomatoes, and cook again for 15 minutes, reserve. Cut the skin of the salmon then start in a cold Teflon pan with 1 teaspoon of olive oil, fry it very slowly then when the skin is getting crispy finish the salmon in the oven, season with salt and pepper. Prepare the Emulsion: Put a egg yolk in a bowl, add tarragon vinegar, salt and pepper, and add with hand mixer the virgin olive oil until creamy texture, finish with the juice off the lemons. Put the ratatouille on the plate and put the salmon on it, spoon the emulsion sauce around the plate and Fleur De sel on top of the crispy salmon skin.
Total ECC: 66.9; per person: 16.7 ECC.