Salmon on bacon and chard bruschetta

Ingredients for 4 servings:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 sprig(s) rosemary
• 4 salmon fillets, approx. 150 g each with skin
• 2 tbsp flour
• 8 slices of bacon
• 100 g North Sea crabs
• 1 tbsp butter
• 1 stalk(s) leek
• 5 spring onions
• 100 g salicorns
• 5 tbsp vegetable stock, quite concentrated
• 75 ml coconut milk
• 1 bell pepper(s), red
• 50 g chard leaves (baby chard leaves)
• 4 slices of ciabatta or French country bread, each about 3 cm thick
• 1 bulb(s) garlic
• 4 tsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with crab

Heat olive oil, 1-2 tablespoons of butter, and rosemary in a pan. Wash the salmon fillets, pat dry, and dust with flour. Add the fillets to the hot pan, flour-side down, and sear. When the top is golden brown, turn the fillets over and let them simmer at a lower temperature with the lid closed. Finely chop the leek, spring onions, and salicorn. Reserve a little of the top green parts of the spring onions for garnish. Melt 1 tablespoon of butter in a saucepan, add the leek, spring onions, and salicorn, and sauté. Add the vegetable stock and bring to a boil. Add 5 tablespoons of coconut milk and bring to a boil briefly until the sauce has a creamy consistency. Finely dice the bell pepper and add it, reserving a little for garnish. Let it simmer for a few minutes. Just before serving, add the chard leaves and season with salt and pepper. In a small pan, fry the bacon strips without adding anything else until crispy and place on kitchen paper. Briefly toss the North Sea crabs in the rendered bacon fat and set aside. Rub the bread slices with the halved garlic bulb and rub each with 1 teaspoon of olive oil on both sides. Fry the bread slices in the rendered bacon fat with half a garlic bulb at medium heat on both sides until crispy. To serve, place one slice of bread on each plate and place two strips of bacon on top. Arrange the leek on top, place the salmon, drizzle with the rendered rosemary oil and season with salt. Place a few crabs on top and garnish with spring onions and paprika. Sprinkle with a touch of freshly ground pepper. Serve with a fruit cocktail with walnuts.