| 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.
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