| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Ideal, Home, Cooks | 12 | servings | |
INGREDIENTS
| 4 | 5 oz salmon steaks | |
| 4 | Plum tomatoes | |
| 1 | sm | Bunc tarragon |
| 4 | Baking potatoes | |
| 2 | lg | Leeks |
| 4 | oz | Unsalted butter |
| 1 | Punnet cherry tomatoes | |
| Sugar | ||
| Salt | ||
| Pepper | ||
| Balsamic vinegar | ||
| Olive oil | ||
| 2 | oz | Black olives |
| 1 | Clove garlic | |
| 2 | oz | Tinned anchovies |
| 1 | oz | Drained capers |
| 2 | tb | Olive oil |
| 1 | ts | Lemon juice |
INSTRUCTIONS
SAUCE TAPENADE Take all the tapenade ingredients, puree and pass through a sieve. Bake the potatoes, just puree, sieve and warm (do not boil) the sauce ingredients. Spread the tapenade over the salmon, fry in a very hot pan, turn over and bake in a moderate oven for 2-3 minutes. Blanch, peel and chop the plum tomatoes. Chop and mash the leek, dry and sweat in the butter, scoop out and mash the potatoes, mix with the leek and arrange on a plate. Pick and chop the tarragon off the stalks. Place the tomato and tarragon in the sauce i.e. serve around the salmon and potatoes. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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