Poached Salmon in Tomato Broth

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             FOOD FUNNY
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Thanks to Anna Welander for passing along this insight:

An alcoholic is someone you don't like who drinks as much as you do.

- Dylan Thomas, 1914-1953

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             TODAY'S RECIPE
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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, peeled and seeded*
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

Puree the tomatoes in an electric blender or food processor. Combine the
pureed tomatoes, wine, 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.
Received on Wed Jul 16 18:04:42 2008