Smokehouse
Mid-Norfolk
Cookbook
Salmon Espanol
2 tbsp Olive Oil
1 onion, chopped
400g potatoes, peeled and chopped into 1cm cubes
2 garlic cloves, crushed
1 tsp smoked sweet paprika
2 red peppers, chopped
200ml vegetable stock or water
400g tin of chopped tomatoes
salt and pepper
4 salmon fillets
To Serve
Handful of parsley leaves, roughly chopped
lime wedges
Quick Seabass
Method
- Put the oil in a large pan or pit that has a lid and place over a medium-low heat.
- Add the onion and potatoes and fry for 5 minutes, until the onion is translucent.
- Add the garlic, smoked paprika, red peppers, stock or water plus the tomatoes and bring to the boil, then reduce the heat and let simmer for 5 minutes.
- Season, then place the salmon, skin side up, on the top of the sauce. Cover the pot and simmer for 8 - 10 minutes. Remove the lid and carefully turn the salmon fillets skin-side down.
- Scatter with parsley and serve with lime wedges
Serves 4
2 large ripe tomatoes
6 tbsp olive oil
2 garlic cloves, crushed
2 tbsp finely chopped parsley leaves (optional)
1 tsp Dried chilli flakes or 1 fresh chilli, chopped
125ml white wine
salt and pepper
4 sea bass fillets, fresh or frozen
Method
- Put the tomatoes in a bowl filled with boiling water. leave for 10 seconds, drain, then slip off the skins. Cut the tomatoes in half, scoop out and discard the seeds, then chop the flesh.
- Heat the oil in a large frying pan that has a lid. Then add the garlic, parsley, chilli, and cook for 2 minutes
- Add the tomatoes and cook for another 2 minutes before adding the wine. Increate the heat and bring the sauce to a simmer for a couple of minutes.
- Season, reduce the heat and place the sea bass fillets, skin-side up, in the pan.
- Cover the pan and cook for 5 minutes, or 10 if you’re using frozen fish.
- Serve the fillets, skin-side down, with the sauce spooned over the top and seasoned to taste