Mille-Feuilles de Poisson

Adapted from Le Club 55, St Tropez. Serves 4 as a main course. 13 steps

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

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 sparingly, be sure to use a good quality strongly-flavoured one.