| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
|
Food networ, Food5 |
1 |
servings |
INGREDIENTS
| 2 |
cn |
Red kidney beans; drained |
| 2 |
|
7 oz fillet steaks of salmon |
| 2 |
|
Red peppers; roasted |
| 2 |
|
Shallots; chopped |
| 2 |
|
Garlic cloves; chopped |
| 4 |
|
Anchovy fillets; (tinned) |
| 100 |
ml |
Fish stock |
| 100 |
ml |
Red wine |
| 50 |
ml |
Red wine vinegar |
|
|
Parsley; coriander, chives, |
|
|
; basil |
|
|
Olive oil |
INSTRUCTIONS
Saut. the garlic and shallots in a pan with some olive oil, add the
beans, steak and red wine and bring to the boil and cook for 3
minutes.
Meanwhile in a hot non stick griddle pan add the seasoned salmon and
charr. Then create the lines on the surface and cook gently through.
To finish off the casserole add the anchovy fillets, diced pepper,
herbs, seasoning and a bit of the vinegar to taste.
Place the casserole on the plate, the salmon on top and the basil
leaves as a garnish.
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