Pot-roasted salmon with olives & preserved le
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Pot-roasted salmon with olives & preserved le
  Salmon  
Last updated 6/12/2012 1:18:47 AM. Recipe ID 49818. Report a problem with this recipe.
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      Title: Pot-roasted salmon with olives & preserved le
 Categories: Main dish
      Yield: 4 Servings
 
      4    Salmon Cutlets
           Olive oil
           Salt and pepper
      4    Carrots
      6 oz Green Beans
      4 oz Pitted Black Olives
      1    Preserved Lemon
      6 oz Fish stock
      1 tb Chopped Parsley
 
  Preserved lemons are salted lemons - cut a vertical cross in each
  lemon and stuff with sea salt - preserve in lemon juice for a few
  weeks in an air-tight jar. If you don't have them use ordinary
  lemons. The advantage of the preserved ones is their mildness and
  tenderness, so you can eat them. The unpreserved ones tend to be too
  bitter. If you don't have fish stock use 3 oz each white wine and
  water.
  
  Method: Brown the fish in olive oil using the casserole you will use
  for the roasting. Season with salt and pepper and set aside. Peel and
  trim the carrots and cut lengthways into thin strips. Top and tail
  the beans and roughly chop the black olives. In the same pan lightly
  colour the vegetables in hot oil. Add the black olives and preserved
  lemon, cut into eight segments, and toss in the oil.
  
  Pour over the stock, bring to the boil, lower the heat, lay the fish
  on top and cover with the lid, and tinfoil if using. Cook over a
  moderate heat for eight minutes, basting the fish twice during the
  process. Remove the fish and keep warm. Continue cooking and
  vegetables with the lid off until tender. Serve with the fish on top
  and sprinkling of parsley.
  




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Recipe ID 49818 (Apr 03, 2005)

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