Wild salmon with tomato ketchup vinaigrette by Marco Pierre White

Here’s a creation from Marco Pierre White that sounds a little wacky but tastes fabulous. The fresh herbs give the salmon depth and flavour, while the ketchup vinaigrette gives the whole dish a fabulous sweetness tempered by the vinegar and Tabasco.

No one ever manages to guess what the "mystery" ingredient of ketchup is.

Ingredients

• 4 x 200g escalopes of wild salmon
• Olive oil

For the vinaigrette

• 80g shallots, very finely chopped
• 1tbs chervil, finely chopped
• 1tbs chives, finely chopped
• 1tbs tarragon, finely chopped
• 1/2tbs Worcestershire sauce
• 100g tomato ketchup
• 8 drops of Tabasco sauce
• 300ml olive oil
• 50ml white wine vinegar

For the garnish

• Sprigs of chervil

Method

Mix together all the ingredients for the vinaigrette and set aside to infuse. Pan-fry the salmon fillets in a little olive oil until they’re cooked but still pink in the middle - a couple of minutes on each side, depending on the thickness.

To serve, place the fillets in the centre of warmed plates, top with a generous amount of the vinaigrette and add a few sprigs of chervil.

I like to serve this with a few sauté potatoes and a green salad.

Extracted from Marco Pierre White in Hell’s Kitchen, Ebury Press (£14.99)