Serves 4

There are all sorts of ways of preparing a fish to go to the table. This is a great cut for flash frying and it literally takes a couple of minutes to cook. What's more, if you're on a bit of a health mission, then this is most certainly the dish for you.

Ask your fishmonger to cut you 150g slices from the fillet on the angle about 1cm thick, or buy a fillet and try yourself with a sharp knife.

4 x 150g salmon or sea trout escalopes as described above
1 large or 2 medium shallots, peeled, halved and finely chopped
100ml white wine
4 ripe plum or round tomatoes, skinned, seeded and finely diced
A handful of Greek or bush basil leaves, torn
Sea salt and freshly ground white pepper
5-6tbsp extra virgin olive oil
Chardonnay or good white wine vinegar to taste

Simmer the shallots in the wine until it has reduced by two thirds then add the tomatoes, basil and about 4-5tbsp olive oil. Season and add a little chardonnay vinegar to taste.

Heat a heavy, non-stick frying pan and rub with a little olive oil.

Cook the salmon for a minute or so on each side leaving it as pink in the middle as you like. Transfer to a warmed plate and spoon the dressing over the top. Serve with a simple green leaf or green bean salad.

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