Watch Bart cook this delicious, summery recipe over on his IGTV: https://www.instagram.com/p/CF9LfRdhpSq/
Mount Zero Olive Oil Poached Tomatoes
Wash the tomatoes and carefully remove the stem eye. Cut a shallow cross on the bottom and place into a small saucepan, cut side down, add in the rosemary and bay leaf. Cover completely with the olive oil and heat gently to 112°C/233°F. You can place the saucepan into a preheated oven set at 125°C/257°F or above a gentle heat source and monitor with a temperature gauge. Poach for 45 minutes, or until the skins become loose. Allow cooling to room temperature before removing the tomatoes and removing the skins. Strain the olive oil and set it aside for later use. Cut the tomatoes into quarters, remove the core and seeds, and set the tomato flesh aside.
Boil the unpeeled potatoes in salted water until just tender, remove and allow to cool. Cut the potatoes into halves and place into a barbecue clamp rack. Add the rosemary to the rack and place over a bed of charcoal. Brush with the tomato-infused olive oil and grill for 4 minutes on both sides until golden brown. Remove, season, and set aside.
Using a sharp knife, carefully cut 4 mm deep incisions 1 cm apart through the salmon skin. Pour the olive oil into a hot frypan and add in the salmon, skin side down. Cook for 4 minutes, or until the skin becomes golden and crispy. Turn the salmon over and cook until the core temperature reaches 45°C. Remove the pan from the heat.
Combine all the ingredients (except the basil leaves) together in a bowl and gently toss to combine. Place some of the poached tomatoes onto a plate, along with several potato slices. Spoon a combination of the salad mix over the top and add the salmon to the side. Scatter the basil sprigs around the salad, add a splash of olive oil and season well.