Mille-Feuilles de Poisson
Damon, adapted from Le Club 55, St Tropez
395g very ripe tomatoes Plunge into boiling water a few seconds, then into ice water. Remove skins. Remove seeds, cut into small pieces (makes 225g)   Layer three layers in a deep gratin dish: tomatoes, onions, basil, parmesan, pepper, oil, fish, lettuce Cook in moderately hot oven 1 hour, or until fish is beginning to be cooked through
150g mild onions finely chopped cook until the sharpness is removed, but keeping the onion firm
1 teaspoon olive oil  
15g basil chop finely
2 cloves garlic
3 anchovy fillets
45g parmesan grated
freshly ground pepper  
2 teaspoons olive oil  
600g salmon fillets slice
180g iceberg lettuce tear into large pieces
1/2 lemon slice very thinly   Cover with lemon in nice pattern, sprinkle with breadcrumbs and salt.
2 teaspoons breadcrumbs  
salt  
Serves 4 as a main course
Cut into 3x3 inch squares and serve on hot plates with beurre blanc sauce and plain basmati rice.
The thin crispy lemon on top is a very nice finish
As the olive oil is used to sparingly, be sure to use a good quality strongly-flavoured one.