France - - Bon Appétit -

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.

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