This
dish has the “wow” effect that any cook would like to receive: the orange-pink
colour of the cooked salmon nicely contrasts with the deep green of the leeks.
You can
bring it to table in a nice serving dish and cut a slice for each one.
Please
let me know if you enjoyed it as well!
Ingredients for 4/6 people
2 x 450
grs /2 x 1 lb steaks of fresh salmon (back bone and skin removed)
2 leeks
2 stalks
of celery with their leaves
100 grs
/ 3.5 oz peeled pistachoes (if possible the
unsalted ones)
Grains
of pink pepper
2 slices
of bread loaf, crust removed
Some
parsley
Salt and
pepper
2 spoons
vegetable oil
Pre-heat
your oven 180°/ 350F
Wash the
leeks and gently remove the outer green leaves to obtain long stripes then boil them for 4 minutes in
hot water.
Drain
them in a colander and set them aside.
Wash and
drain the other vegetables.
Cut the
white part of the leeks into thin slices and cook them with 2 spoons
of vegetable oil and a couple of spoons of water for 4-5 minutes until soft.
In a
food processor, roughly cut the celery with
the leaves, the parsley, the bread, the pink pepper and the pistachoes.
Add the
mixture to the cooked leeks and a small pinch of salt.
 |
| Yes the loughing girl half hidden is my daughter, making fun of me! |
Line
your baking dish with parchment paper, put the first piece of salmon on it (the
part of the fish which originally had the skin on the bottom), lightly season
with a little salt and pepper, put the stuffing on the fish and cover with the
other piece of fish. Also in this case keep the part where the skin was outside.
Put the
stripes of boiled green leeks on the fish and close them under it; brush some
oil on the leeks and put the baking dish it in the pre-heated oven 180° C 350 °F for 25 minutes.
Take it
out from the oven and let it rest for 5 minutes and put it on a serving dish.
Cut into
slices and serve
Serve
with steamed potatoes or boiled vegetables.
Wine: I
would say a cold Chardonnay. But please feel free to suggest any other wine.
