SAUMON DE L’ADOUR ETUVÉ AUX LÉGUMES
This easy-to-cook combination of tender salmon and crunchy seasonal vegetables is a healthy choice for an evening meal.
INGREDIENTS • 4 salmon steaks, 200g/7oz each, skinned • 100g/4oz carrots, thinly sliced • 100g/4oz mange-tout, topped and tailed • 100g/4oz French beans, topped and tailed • 100g/4oz broad beans, shelled • 100g/4oz courgettes, thinly sliced • Pinch of salt • 100g/4oz butter • 100ml/4 fl oz dry white wine
1. Cook all the vegetables separately, one variety at a time, in a pan of salted water, using the same water each time. Take care not to overcook them; they should be tender but still crisp. 2. As each vegetable is cooked, put it in a flameproof casserole large enough to hold all the salmon steaks without touching. When all the vegetables are ready, lay the salmon steaks on top, season with salt and add 50g/2oz butter and the wine. 3. Cover the casserole, set over a low heat and simmer for four minutes. Turn over the salmon steaks and simmer for another four minutes. 4. Remove the salmon from the casserole. Stir the remaining butter into the vegetables, arrange them on a warmed serving dish and lay the salmon on top.
This recipe is taken from Memories of Gascony, by Pierre Koffmann, published by Mitchell Beazley, priced £20.