| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Swiss |
A, Year, At, Ballymaloe |
6 |
servings |
INGREDIENTS
| 675 |
g |
Salmon fillet |
|
|
Salt and black pepper |
| 350 |
g |
Swiss or ruby chard |
| 4 |
tb |
Olive oil |
| 1 |
lg |
Onion; thinly sliced |
| 1 |
|
4 cm cube fresh ginger; peeled, sliced then |
|
|
; cut into slivers |
| 8 |
|
Tinned plum tomatoes; chopped |
| 1 |
ts |
Sugar |
| 1 |
|
125 millilit coconut milk |
INSTRUCTIONS
Remove any bones from the fish with tweezers. Cut the fillet into 6
portions. Season with salt and pepper and set aside. Strip the chard leaf
from the stalk then cut the leafy section crossways into 5mm wide strips.
Slice the stalks crossways into 3mm wide strips.
Heat the oil in a very wide frying pan on a medium heat. Add the onion,
ginger and chard stems. Saut., stirring occasionally, for about 5 minutes.
Add the chopped tomatoes and the sugar and continue to saut. for another
4-5 minutes. Add the coconut milk and 350ml water and season well. Stir,
bring to the boil then simmer on a low heat for a minute. (The recipe can
be prepared ahead up to this point).
Just before serving, bring the sauce to simmering point again. Stir in the
chard leaves and arrange the salmon pieces in a single layer over the top
of the sauce. Spoon some of the liquid over the fish. Cover with a
tight-fitting lid and simmer for 4-5 minutes, or until the fish is just
cooked through.
To serve, lift the fish and chard on to a hot serving dish. Spoon the sauce
over the top of the fish and serve immediately.
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