Salmone al Cartoccio

Ingredients:

4 pieces of salmon

Sage leaves

Parsley

Mint leaves

1 garlic clove

Extra virgin olive oil

Lemon juice

Lemon slices

Salt and pepper

Aluminum foil for cooking

Wash sage, mint and parsley, dry with a clean cloth. Chop sage, mint, parsley and garlic. 

Cut 4 sheets of aluminum foils, big enough to hold the salmon and herbs and leaving some extra space.

Lay salmon in the middle of the aluminum foil, add herbs and garlic mix. Sprinkle with olive oil and lemon juice, salt and pepper.

Put lemon slices on top of the salmon.

Close the aluminum foil leaving some space between salmon and the top of the foil 

Preheat oven 350

Cook for 25 minutes

Panna Cotta

• For 6-8 small crème caramel-type moulds:
• 1 litre of cream (2 pints) or 3/4 litre cream and 1/4 of full cream milk
• 3 level teaspoons of sugar Half a fresh vanilla pod
• Approx 5 g (1 teaspoon) agar-agar in powder, flakes or sticks
• For the sauce: 300 g (10 oz) of ripe strawberries, kiwis or mango
• Sugar

• Split open the vanilla pod and place in a saucepan with the sugar and cream (and milk if using). Bring to the boil, stirring constantly.
• When the mixture has come to the boil, add the agar-agar, lower the heat and leave for a further two or three minuts.
• Pour the mixture into the moulds, allow to cool and place in a refrigerator for at least 2 hours before serving.
• Wash and prepare the fruit, cutting it into small pieces.
• Add just enough sugar to sweeten (approx 1-2 teaspoons, depending on the fruit).
• Heat on a low flame for a few minutes, just enough for the fruit to soften.
• Leave to cool. Serve spooned over the panna cotta once out of its mould.