Mediterranean Style Salmon With Potatoes In A Creamy Wine And Dill Sauce
From DonSpain 8 years agoIngredients
- 2tbsp Extra Virgin Olive Oil shopping list
- 250g Salmon Fillet(s) with skin on one side - deboned shopping list
- 1 to 1½ Potatoes - peeled and cut into small cubes shopping list
- Whole Milk - for poaching fish shopping list
- 180ml/6fl oz White Wine shopping list
- 100ml/3½fl oz chicken stock shopping list
- 2 large Tomatoes - peeled, de-seeded and chopped shopping list
- 150ml/5fl oz Double Cream or Crème Fraiche shopping list
- 2tbsp fresh Dill - finely chopped shopping list
- Salt and freshly ground black pepper shopping list
- Serving addition - 1 Lemon - cut into 2 halves - to taste shopping list
- To Serve - Crusty bread shopping list
How to make it
- POACH THE FISH
- Place the fish - skin side down, a little salt and bay leaves in a shallow pan and cover with whole milk or half whole milk and half water;
- Bring to the boil, cover and, reducing the heat, simmer for some 5 to 6 minutes or so or until fish just cooked through;
- Remove from heat with spatula and drain on kitchen towel;
- Remove skin, break into serving pieces and set aside
- CREAMY POTATO SAUCE
- Heat the oil in a large frying pan and, on low medium heat, fry the potato cubes for 10 to 12 minutes or until golden-brown;
- Add the wine to the pan and cook until reduced by half;
- Pour in the stock, tomato and crème fraiche and bring to simmering point;
- Gently place the fish pieces into the pan and, reducing heat to low, poach for some two minutes or so until fully heated through;
- Add salt and pepper to taste;
- Gently stir in the dill, taking care not to break up the fish;
- Dish into serving bowls;
- Squeeze lemon juice over fish and sauce - to taste.
- Crusty bread.
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