Recipe - Salmon Steak With Red Pepper Sauce

FOR THE ROASTED RED PEPPER S
2 Red peppers
2 284 ml tubs fresh fish stock
75 ml Dry vermouth; (3fl oz)
1 Pinches saffron strands
75 ml Olive oil; (3fl oz)
1 tablespoon Balsamic vinegar
Salt and freshly ground
black pepper
15 g Unsalted butter; ( 1/2oz)

TO ACCOMPANY THE SAUCE
1 680 gram pac frozen salmon
steaks; defrosted
1 80 grams pac gourmet lettuce
selection

Preheat the oven to 190 C, 375 F, Gas Mark 5.

Place the peppers on a tray and roast for 2025 minutes or until the
peppers start to blacken. Remove, allow to cool slightly then place in a
plastic bag and allow to sweat.

Peel off the outer skin, deseed and finely chop the flesh.

Put the stock, vermouth and saffron strands in a pan and over a moderate
heat reduce to One half in volume.

Cook the salmon as per pack cooking instructions.

Return the stock mixture to the heat, add the chopped pepper, olive oil and
balsamic vinegar, bring to a brisk boil over a high heat. Check the flavour
to ensure the sauce is not too salty nor too tart.

Then whisk in the butter to give the sauce a light amalgamation. Remove
from the heat.

Place the salad on serving plates, top with the salmon steak then drizzle
over the sauce and serve immediately.

Converted by MC_Buster.

NOTES : A lovely rich red pepper sauce ideal served with salmon on a salad
base.

Converted by MM_Buster v2.0l.