Post by chief_cook2 on Jan 17, 2003 21:01:55 GMT -6
6 cups fish stock
1 tbsp tomato paste
1 red bell pepper
1 green pepper
1 zucchini
2 ripe red tomatoes
1 tbsp balsamic vinegar
1 cup olive oil
Salt and pepper to taste
10 pitted black olives, chopped
10 pitted green olives, chopped
1 sprig parsley, chopped
1 sprig fresh basil, chopped
2 French shallots, minced
1 clove garlic, crushed
Salmon:
4 1/2 lb salmon fillet, cut into 8 portions
2 tbsp olive oil
Make the dressing: In a small saucepan, bring the fish stock and the tomato
paste to a boil.
Reduce by at least one quarter of original volume and transfer to a bowl to
cool.
Meanwhile, wash the vegetables and dice them as finely as possible.
Add the vinegar to the stock mixture. Add olive oil in a fine stream,
beating constantly with a wire whiuntil the dressing is quite thick.
Season with salt and pepper, then add the vegetables, olives, herbs,
shallots and garlic.
Let sit for 4 hours at room temperature.
Make the salmon: Heat the olive oil in a non-stick frying pan over high
heat, then cook the salmon portions, covered, for 2 minutes, without
turning.
Reduce heat and continue cooking for 6-8 minutes.
Serve the salmon with lukewarm dressing.
1 tbsp tomato paste
1 red bell pepper
1 green pepper
1 zucchini
2 ripe red tomatoes
1 tbsp balsamic vinegar
1 cup olive oil
Salt and pepper to taste
10 pitted black olives, chopped
10 pitted green olives, chopped
1 sprig parsley, chopped
1 sprig fresh basil, chopped
2 French shallots, minced
1 clove garlic, crushed
Salmon:
4 1/2 lb salmon fillet, cut into 8 portions
2 tbsp olive oil
Make the dressing: In a small saucepan, bring the fish stock and the tomato
paste to a boil.
Reduce by at least one quarter of original volume and transfer to a bowl to
cool.
Meanwhile, wash the vegetables and dice them as finely as possible.
Add the vinegar to the stock mixture. Add olive oil in a fine stream,
beating constantly with a wire whiuntil the dressing is quite thick.
Season with salt and pepper, then add the vegetables, olives, herbs,
shallots and garlic.
Let sit for 4 hours at room temperature.
Make the salmon: Heat the olive oil in a non-stick frying pan over high
heat, then cook the salmon portions, covered, for 2 minutes, without
turning.
Reduce heat and continue cooking for 6-8 minutes.
Serve the salmon with lukewarm dressing.