Subject: Poached Salmon in Tomato Broth
From: Unicorn (unicorn@indenial.com)
Date: Thu Jun 15 2000 - 10:10:57 EDT
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F O O D F U N N Y
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Here's another one from reader "SuziQiluv":
After a long, bumpy flight, our passengers were glad to finally land.
They disembarked and the other attendants and I checked for items
left behind. In a seat pocket I found a bag of homemade cookies with
a note saying "Much love, Mom." Quickly, I gave the bag to our gate
agent in hopes it would be reunited with its owner.
In few minutes this announcement came over the public-address system
in the concourse; "Would the passenger who lost his cookies on Flight
502 please return to the gate?"
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T O D A Y ' S R E C I P E
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Although this recipe calls for salmon, almost any fish steak or fillet
can be used. As with all fish dishes, freshness is important, so use
whatever fish looks best to you.
Poached Salmon in Tomato Broth
4 medium tomatoes
1/4 cup (60 ml) white wine or chicken stock
2 Tbs (30 ml) butter
1 tsp (5 ml) fennel seeds
4 - 6 salmon fillets or steaks (about 4 oz (120 g) each)
1/2 cup (125 ml) chopped fresh basil
Salt and freshly ground pepper to taste
Peel and seed the tomatoes.* Puree the tomatoes in an electric blender
or food processor. Combine the pureed tomatoes, wine or broth,
butter, and fennel seeds in a large skillet over moderate heat. Place
salmon fillets on top and sprinkle with the chopped basil. Season
with salt and pepper and simmer covered for 10 minutes. Serves 4 to
6.
* To peel and seed tomatoes: Make a small x-shaped incision in the
bottom of the tomato using a sharp paring knife. Plunge the tomatoes
into boiling water for 10 seconds. Rinse under cold water to stop the
cooking. The peel should slide off easily. Cut the tomatoes in half
and squeeze the seeds out, using your fingers or a small spoon to
scoop them out if necessary.
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