fish - salmon
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
Salmon Steaks on a Bed of Pureed Vegetables (or with Rainbow Trout)
A very quick, elegant and flavourful dinner! Whether you call them salmon steaks or salmon filets, you will really enjoy this which works equally well using rainbow trout (salmon trout).
serves 2
2 thick wild salmon steaks (at least thumb thick)
lemon
1 recipe Puree of Courgette (Zucchini), Cauliflower and Chives
butter
flour
Rinse the steaks and pat dry. Make certain that small scales are removed as well as any fine bones. Leave the center, larger bone and the skin in tact.
Squeeze a little lemon juice over the steaks, cover and keep in refrigerator while you prepare the puree.
Melt a tablespoon of butter in a sauté pan. Lightly dredge the steaks in flour, shaking off the excess. Cook on a medium heat 3-4 minutes each side (depending on thickness) or until a small sharp knife pierced in the middle (once the second side is cooking a little) and held for a few seconds seems hot when held under your lip. It will be done!
The meat should be JUST flaky and will have changed to a lighter colour. Very flaky fish meat is dry and overcooked.
Place a round of hot vegetable puree on pre-heated plates and place a steak on top. Garnish with parsley and lemon curls.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2010 Patricia Conant