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Fish : COLLECTION
Fish : COLLECTION
From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Wed, 22 Sep 1993 12:00:00 +0200
Title: Salmon with Pistou and a tomato sauce
Categories: Fish
Servings: 4
2
x Salmon steacks, 3 cm thick
(3/4 in)
6 x Basil leaves
2 x New-season onions, white
- part only
4 x Very ripe tomatoes
15 g Unsalted butter (1/2 oz)
1 x Sprig of fresh thyme
Salt, pepper and cayenne
-
3
6
x Cloves of garlic, inner
green parts removed
tb Olive oil
-
6
(Saumon au pistou)
Preparation
===========
Pistou: put the basil, peeled garlic, olive oil and some salt and pepper
into a liquidizer or food processor. Work the machine until you have a
fairly thick puree.
Sauce: slice the onions, cut the tomatoes into quarters and put them with
the onions into a saucepan on the stove. Add 100 ml (scant 1/4 pint)
water, cook until the tomatoes have softened to a pulp, sieve and set it
aside.
Skin the salmon and bone it. Cut each piece in two horizontally. Arrange
the fish in an oven dish smeared with olive oil. (the oven dish needs to
be made of a thin metal that conducts heat quickly.) Season with salt,
pepper and cayenne, and put a dab of butter on to each piece of fish.
Finishing
=========
Pre-heat the oven to 200 oC/400 oF. Leave the salmon in the oven for 2
minutes, then take it out again. It will continue to cook while you finish
the sauces.
Reheat the tomato sauce. Season it with salt, pepper, cayenne and fresh
thyme. Bring it briefly to the boil.
The pistou can be eaten hot or cold; to heat it, whisk it while it warms
up over a low heat.
http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/fish-coll.html (1 of 3) [12/17/1999 11:54:19 AM]
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