Side Pannel
Pot-Roasted Salmon with Olives and Preserved Le
Pot-Roasted Salmon with Olives and Preserved Le
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- 4 Salmon Cutlets
- Olive oil
- Salt and pepper
- 4 Carrots
- 6 oz Green Beans
- 4 oz Pitted Black Olives
- 1 Preserved Lemon
- 6 oz Fish stock
- 1 tb Chopped Parsley
Directions
Preserved lemons are salted lemons - cut a vertical cross in each lemon and
stuff with sea salt - preserve in lemon juice for a few weeks in an
air-tight jar. If you don't have them use ordinary lemons. The advantage of
the preserved ones is their mildness and tenderness, so you can eat them.
The unpreserved ones tend to be too bitter. If you don't have fish stock
use 3 oz each white wine and water.
Method: Brown the fish in olive oil using the casserole you will use for
the roasting. Season with salt and pepper and set aside. Peel and trim the
carrots and cut lengthways into thin strips. Top and tail the beans and
roughly chop the black olives. In the same pan lightly colour the
vegetables in hot oil. Add the black olives and preserved lemon, cut into
eight segments, and toss in the oil.
Pour over the stock, bring to the boil, lower the heat, lay the fish on top
and cover with the lid, and tinfoil if using. Cook over a moderate heat for
eight minutes, basting the fish twice during the process. Remove the fish
and keep warm. Continue cooking and vegetables with the lid off until
tender. Serve with the fish on top and sprinkling of parsley.
stuff with sea salt - preserve in lemon juice for a few weeks in an
air-tight jar. If you don't have them use ordinary lemons. The advantage of
the preserved ones is their mildness and tenderness, so you can eat them.
The unpreserved ones tend to be too bitter. If you don't have fish stock
use 3 oz each white wine and water.
Method: Brown the fish in olive oil using the casserole you will use for
the roasting. Season with salt and pepper and set aside. Peel and trim the
carrots and cut lengthways into thin strips. Top and tail the beans and
roughly chop the black olives. In the same pan lightly colour the
vegetables in hot oil. Add the black olives and preserved lemon, cut into
eight segments, and toss in the oil.
Pour over the stock, bring to the boil, lower the heat, lay the fish on top
and cover with the lid, and tinfoil if using. Cook over a moderate heat for
eight minutes, basting the fish twice during the process. Remove the fish
and keep warm. Continue cooking and vegetables with the lid off until
tender. Serve with the fish on top and sprinkling of parsley.
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