| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Chef, On, A, Shoestring |
1 |
servings |
INGREDIENTS
| 2 |
|
5 oz fillets salmon |
| 1 |
oz |
Whipped cream |
| 1 |
|
Dsp meaux/grain mustard |
| 1 |
lb |
Fresh tomatoes |
| 1/2 |
|
Onion |
| 1 |
|
Clove garlic |
| 1 |
|
Bay leaf |
| 1/2 |
oz |
Butter |
INSTRUCTIONS
Chop the onion finely and sweat with the crushed garlic in the butter, then
add the bay leaf. Add the chopped tomatoes and cook to a puree. Pass
through a food processor and then a sieve, taking the bay leaf out first.
Mix the whipped cream with the mustard and spread over the salmon. Bake in
a hot oven at 190C with a knob of butter for 5 minutes.
Season the sauce, add a knob of butter and pour onto a plate. Lay the
salmon on top and serve.
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