| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 1 | 600 gram pie salmon fillet | |
| pin boned and | ||
| skinned and cut | ||
| into 4 pieces 1 | ||
| 1/2lb | ||
| 1 | T | Olive oil |
| 55 | g | Redcurrants, stripped from |
| the | ||
| stem 2oz | ||
| 300 | Dry muscat wine, 1/2 pint | |
| 1 | t | Redcurrant jelly |
| 5 | Sprigs tarragon, 5 to 6 | |
| 30 | g | Unsalted butter, 1oz |
| 225 | g | Small thin courgettes |
| thinly sliced 8oz | ||
| Freshly ground salt and | ||
| black pepper | ||
| 1 | pn | Caster sugar to taste |
| depending on how | ||
| tart the | ||
| redcurrants are. |
INSTRUCTIONS
Preheat the oven to 220øC/425øF/gas mark 7. Season the underside pieces of the salmon and rub the tops with olive oil. Chargrill top sides on a pre heated griddle to form a golden crust. Don't attempt to move the pieces of fish until the crust has formed, when they will move easily. Cook in a preheated oven, golden side up, for about 3 to 4 minutes dependant on how thick the fillets are (salmon should be slighty pink in the middle when ready). Rest in a warm place whilst you finish the sauce (another 3 or 4 minutes). Cook the redcurrants, jelly and seasoning in the muscat wine until completely fallen. Blend and then sieve into a clean pan and whisk in half the butter and half the chopped tarragon. Taste and adjust seasoning. If the sauce is too thick add a little more wine or fish stock. If it is too thin, reduce over a high heat to the desired viscosity. Add sugar if needed. In a hot pan or wok, stir fry the courgettes in the remaining butter and tarragon until just changing colour but still crisp. Season. Divide the courgettes between 4 plates. Put the salmon on top and pour a little of the sauce around. This is a very refreshingly aromatic sauce which will cut through the richness of the salmon. Some buttery new potatoes would be good to serve it with. Converted by MC_Buster. Per serving: 275 Calories (kcal); 15g Total Fat; (49% calories from fat); 31g Protein; 3g Carbohydrate; 94mg Cholesterol; 105mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 103
Calories From Fat: 87
Total Fat: 9.9g
Cholesterol: 16.1mg
Sodium: 250.7mg
Potassium: 170.6mg
Carbohydrates: 2.8g
Fiber: 2.1g
Sugar: <1g
Protein: 2.3g