INGREDIENTS

INSTRUCTIONS

40957    
From: r.gagnaux@chnet.ch (Rene Gagnaux)  Date: Wed, 22 Sep 1993
12:00:00 +0200  (Saumon au pistou)  Pistou: put the basil, peeled
garlic, olive oil and some salt and  pepper into a liquidizer or food
processor. Work the machine until  you have a fairly thick puree.
Sauce: slice the onions, cut the tomatoes into quarters and put them
with the onions into a saucepan on the stove. Add 100 ml (scant 1/4
pint) water, cook until the tomatoes have softened to a pulp, sieve
and set it aside.  Skin the salmon and bone it. Cut each piece in two
horizontally.  Arrange the fish in an oven dish smeared with olive oil.
(the oven  dish needs to be made of a thin metal that conducts heat
quickly.)  Season with salt, pepper and cayenne, and put a dab of
butter on to  each piece of fish.  Finishing: Pre-heat the oven to
200C/400F. Leave the salmon in the  oven for 2 minutes, then take it
out again. It will continue to cook  while you finish the sauces.
Reheat the tomato sauce. Season it with salt, pepper, cayenne and
fresh thyme. Bring it briefly to the boil.  The pistou can be eaten hot
or cold; to heat it, whisk it while it  warms up over a low heat.
Serving: Serve each piece of salmon with a little tomato sauce
underneath it. Coat with the pistou.  (From: Fredy Girardet, Cuisine
spontanee, M Papermac, ISBN 0 333  REC.FOOD.RECIPES ARCHIVES  /FISH
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 246
Calories From Fat: 209
Total Fat: 23.7g
Cholesterol: 7.6mg
Sodium: 170mg
Potassium: 453.8mg
Carbohydrates: 9.1g
Fiber: 4.7g
Sugar: 2.9g
Protein: 3g