One Knife, One Pot, One Dish by Stephane Reynaud

Author:Stephane Reynaud
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2017-05-20T04:00:00+00:00

Salmon with baby vegetables

h 1 baking dish

1 saucepan

1 sheet foil

d 100°C oven

f Preparation time 15 minutes

Cooking time 30 minutes

Serves 4

1 bunch multi-coloured spring carrots

1 bunch red radishes

Salt

2 French shallots

200 ml vegetable stock

1 teaspoon fennel seeds

4 salmon fillets

50 g pitted black olives

a Scrape the carrots and radishes and cook them in boiling salted water for 10 minutes. Peel and finely chop the shallots, mix them with the vegetable stock and add the fennel seeds.

b Pour the stock into a baking dish, lay the salmon fillets in the dish, flesh side down, and add the vegetables and olives. Cover with a sheet of foil and bake for 20 minutes.

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