Sauteed salmon with tapenade, tomato and tarragon liquor, l
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 5 oz salmon steaks | |
| 4 | Plum tomatoes | |
| 1 | small | Bunc tarragon |
| 4 | Baking potatoes | |
| 2 | larges | Leeks |
| 4 | ounces | Unsalted butter |
| 1 | Punnet cherry tomatoes | |
| Sugar | ||
| Salt | ||
| Pepper | ||
| Balsamic vinegar | ||
| Olive oil | ||
| 2 | ounces | Black olives |
| 1 | Clove garlic | |
| 2 | ounces | Tinned anchovies |
| 1 | ounce | Drained capers |
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Lemon juice |
Directions
SAUCE
TAPENADE
Take all the tapenade ingredients, puree and pass through a sieve. Bake the potatoes, just puree, sieve and warm (do not boil) the sauce ingredients.
Spread the tapenade over the salmon, fry in a very hot pan, turn over and bake in a moderate oven for 2-3 minutes.
Blanch, peel and chop the plum tomatoes. Chop and mash the leek, dry and sweat in the butter, scoop out and mash the potatoes, mix with the leek and arrange on a plate.
Pick and chop the tarragon off the stalks. Place the tomato and tarragon in the sauce i.e. serve around the salmon and potatoes.
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Carlton Food Network
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