Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Salmon Cutlets
Olive oil
Salt and pepper
4 Carrots
6 oz Green Beans
4 oz Pitted Black Olives
1 Preserved Lemon
6 oz Fish stock
1 tb Chopped Parsley
Preserved lemons are salted lemons - cut a vertical
cross in each lemon and stuff with sea salt - preserve
in lemon juice for a few weeks in an air-tight jar. If
you don't have them use ordinary lemons. The advantage
of the preserved ones is their mildness and
tenderness, so you can eat them. The unpreserved ones
tend to be too bitter. If you don't have fish stock
use 3 oz each white wine and water.
Method: Brown the fish in olive oil using the
casserole you will use for the roasting. Season with
salt and pepper and set aside. Peel and trim the
carrots and cut lengthways into thin strips. Top and
tail the beans and roughly chop the black olives. In
the same pan lightly colour the vegetables in hot oil.
Add the black olives and preserved lemon, cut into
eight segments, and toss in the oil.
Pour over the stock, bring to the boil, lower the
heat, lay the fish on top and cover with the lid, and
tinfoil if using. Cook over a moderate heat for eight
minutes, basting the fish twice during the process.
Remove the fish and keep warm. Continue cooking and
vegetables with the lid off until tender. Serve with
the fish on top and sprinkling of parsley.
