Roast Salmon With Sweet And Sour Pepper Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Gordon | 4 | Servings | |
INGREDIENTS
| Vegetable nage | ||
| 4 | 200 g, 7 oz salmon | |
| escalopes | ||
| 2 | Red peppers | |
| A sprig each of tarragon | ||
| chervil basil and | ||
| thyme | ||
| 2 | Yellow peppers | |
| 60 | g | Butter, 2 1/2 oz |
| 6 | Shallots | |
| 1 | Bay leaf | |
| 3 | T | Noilly Prat |
| 1 | t | White wine vinegar |
| 4 | Heads chicory | |
| 100 | g | Caster sugar, 4 oz |
| Sea salt and lemon juice |
INSTRUCTIONS
Have ready the Vegetable Nage and set aside. Heat one-third of the butter in a medium saucepan and gently sweat the peppers and shallots with the herb sprigs and the bay leaf for about 10 minutes or until softened. Stir in the Noilly Prat and cook uncovered until reduced down to about 1 tbsp of glaze. Add the vinegar and about 150ml of the Vegetable Nage. Simmer gently for about 20 minutes or until softened. Remove and discard the herbs; set aside. Preheat the oven to 180øC/350øF/gas mark 4. Core the chicory heads carefully with a small, sharp knife and roll in the sugar. Heat another third of the butter in a heavy-based frying pan with heatproof or removable handles - suitable for the oven. Add the heads of chicory and cook until they turn golden brown and caramelize. Pour over the remaining stock so that it half covers the chicory then transfer to the oven and cook for about 9 minutes or until the chicory is just tender. Raise the oven setting to 200øC/400øF/gas mark 6. Place the salmon escalopes in a lightly greased pan or ovenproof dish and roast in the oven for about 10 minutes until pink and just firm. To serve, reheat the sauce gently and whisk in the last of the butter. Reheat the chicory if necessary. Season the salmon to taste with salt and lemon juice, then arrange with the chicory on warmed plates and pour the sauce around. Serve immmediately. Converted by MC_Buster. Per serving: 192 Calories (kcal); 13g Total Fat; (55% calories from fat); 5g Protein; 19g Carbohydrate; 33mg Cholesterol; 209mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 579
Calories From Fat: 115
Total Fat: 13.2g
Cholesterol: 32.3mg
Sodium: 77.5mg
Potassium: 2298.8mg
Carbohydrates: 109.1g
Fiber: 2.3g
Sugar: 3.1g
Protein: 16.5g