INGREDIENTS

INSTRUCTIONS

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 40957 4)
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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