SALMON NESTLED ON LEEKS AND WATERCRESSServes 4
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· 3 medium leeks, washed, trimmed and cut across into pieces about 2” long – then cut each piece longways into thin strips · 2 Handfuls chopped watercress · approx 1oz/25g fresh ginger root, peeled, sliced thin and shredded · teasp ground black pepper · 5 stars of star anise seed · 4tbs olive oil
Heat the oil in a heavy, shallow pan that has a tight fitting lid (a frying pan is fine) Throw in the anise stars, give the pan a shake and then add the other ingredients. Allow to sizzle over a moderate eat for about 5mins. Lower heat, cover and continue to cook gently for about 8mins.
· Approx 10tbs water · 4 pieces of salmon, approx 3ozs/75g each · Tamari Soy sauce
Increase the heat a little and add the water. Place the salmon (skin side up if you have fillets) on top of the vegetables, cover again and allow to simmer gently for 10mins. Give the salmon a little press, it will feel firm when it’s cooked through. You can now gently peel and discard the skin from the top of the salmon fillets with a knife. Splash the top of the fish with Tamari and a sprinkle with black pepper and continue cooking gently, uncovered until most of the liquid has evaporated but the veggies are not dry. Serve piping hot with a whole grain dish, creamed root vegetables or garlic mashed potatoes.
jane Sen
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