| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
|
Plum tomatoes (5 ounces), seeded and cut into 1/4-inch pieces (3/4 cup) |
| 1 |
tb |
Drained capers |
| 2 |
|
Scallions, trimmed and chopped (1/3 cup) (up to 3) |
| 1/3 |
c |
Chopped onion, washed in a sieve under cool tap water and drained |
| 2 |
|
Cloves garlic, peeled, crushed, and chopped (1 teaspoon) |
| 1/3 |
c |
Coarsely chopped fresh flat-leaf parsley |
| 1/3 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 4 |
tb |
Virgin olive oil |
| 2 |
tb |
Lemon juice |
| 4 |
|
Salmon fillet steaks, will all bones, sinews, and skin removed, each 5 ounces and 1 1/4 to 1 1/2 inches thick |
INSTRUCTIONS
RAVIGOTE SAUCE
FISH
1. For the ravigote sauce: Mix all the sauce ingredients together in a
small bowl, and set the mixture aside at room temperature.
2. When ready to cook the salmon, bring 3 cups of water to a boil in a
stainless steel saucepan. Place the salmon steaks in the pan, and bring the
water back to a boil over high heat (This will take about 2 minutes.)
Immediately turn off the heat, or slide the pan off the heat if using an
electric stove, and let the salmon steep in the hot liquid for 5 minutes.
(The steaks will be slightly underdone in the center at this point; adjust
the cooking time to accomodate thicker or thinner steaks and to satisfy
personal taste preferences.)
3. Remove the steaks from the liquid with a large spatula or skimmer, drain
them well, and place a steak on each of four warm plates. Sponge up any
liquid that collects around the steaks on the plates with paper towels, and
spoon the ravigote sauce over and around the steaks. Serve immediately.
Recipe is from _ Jacques Pepin's Kitchen: Cooking with Claudine_ by Jacques
Pepin. Posted to EAT-L Digest 05 Mar 97 by Felicia Pickering
<MNHAN063@SIVM.SI.EDU> on Mar 6, 1997
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