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CATEGORY CUISINE TAG YIELD
Sami Cooks, Home, Ideal 12 Servings

INGREDIENTS

4 5 oz salmon steaks
4 Plum tomatoes
1 Bunc tarragon
4 Baking potatoes
2 Leeks
4 oz Unsalted butter
1 Punnet cherry tomatoes
Sugar
Salt
Pepper
Balsamic vinegar
Olive oil
2 oz Black olives
1 Clove garlic
2 oz Tinned anchovies
1 oz Drained capers
2 T Olive oil
1 t Lemon juice

INSTRUCTIONS

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.  DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All
rights  reserved. Carlton Food Network http://www.cfn.co.uk/  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 138
Calories From Fat: 112
Total Fat: 12.7g
Cholesterol: 20.3mg
Sodium: 138.7mg
Potassium: 135.1mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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