Title: Poached Salmon in Ravigote Sauce
Categories: Fish Sauce Salmon
Yield: 1 Servings

		Ravigote Sauce
2		Plum tomatoes, seeded, cut
		In 1/4" pieces
1	tb	Drained capers
3		Scallions, trimmed, chopped
1/3	c	Chopped onion
2		Cloves garlic, peeled,
		Crushed
1/3	c	Coarsely chopped fresh
		Flat-leaf parsley
1/3	ts	Salt
1/4	ts	Freshly ground black pepper
4	tb	Virgin olive oil
2	tb	Lemon juice
4		Salmon fillet steaks, 1 1/2
		Inches thick

1. For the ravigote sauce: Mix all the sauce ingredients together in a small bowl, and set the mixture aside at room temperature. 2. When ready to cook the salmon, bring 3 cups of water to a boil in a stainless steel saucepan. Place the salmon steaks in the pan, and bring the water back to a boil over high heat (This will take about 2 minutes.) Immediately turn off the heat, or slide the pan off the heat if using an electric stove, and let the salmon steep in the hot liquid for 5 minutes. (The steaks will be slightly underdone in the center at this point; adjust the cooking time to accomodate thicker or thinner steaks and to satisfy personal taste preferences.) 3. Remove the steaks from the liquid with a large spatula or skimmer, drain them well, and place a steak on each of four warm plates. Sponge up any liquid that collects around the steaks on the plates with paper towels, and spoon the ravigote sauce over and around the steaks. Serve immediately.

Recipe is from _ Jacques Pepin's Kitchen: Cooking with Claudine_ by Jacques Pepin. From: Felicia Pickering Date: 06 Mar 97 Eat-L List (Recipes And Food Folklore) Ä

previous

next