Serving suggestions
To drink...
Tocai Friuliano 1998,
Roncus - Collio Orientali

Yalumba Eden Valley Viognier 1999 - Eden Valley, South Australia

Light, subtle and smooth flavours are called for here, viognier from the Languedoc could work a treat if you can't find this one but I reckon the Tocai will be the funkiest match.


Happy Days with The Naked Chef

recipes


Seared Salmon with Radicchio, Pancetta, Pinenuts and Balsamic Vinegar

Serves 2

1 radicchio, halved through the core and sliced
8 rashers of pancetta or dry-cured smoked streaky bacon
1 handful of fresh marjoram or basil, leaves picked
1 handful of pinenuts, toasted
extra virgin olive oil
balsamic vinegar
sea salt and freshly ground black pepper
2 x 225g/8oz salmon fillet steaks, skinned and pin-boned

Get a griddle pan very hot, then place your slices of radicchio on it. Char for around a minute on each side. Remove the radicchio and place in a bowl. Cook your pancetta or bacon on the griddle pan and then remove and add to the radicchio. Throw your marjoram and toasted pinenuts into the bowl and drizzle with 2 or 3 good lugs of extra virgin olive oil. Add 2 or 3 tablespoons of balsamic vinegar and season to taste. Sear off your salmon until just pink in the middle and serve with your radicchio and pancetta.



Links to

Happy Days with The Naked Chef

Tour snaps

Interview with Jools

Interview with Jamie's Mum

Recipes

Scrummy Warm Rocket Salad

Seared Salmon with Radicchio, Pancetta, Pinenuts and Balsamic Vinegar

Fruit Cobbler

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