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Ингредиенты
- 4 x Salmon fillets Salt and freshly grnd pepper Romesco Sauce Melted Leeks and Onions Tomato Oil
- 1/4 c. Garlic cloves
- 1/4 c. Roasted red peppers, seeded and peeled
- 1/4 c. Plum tomatoes
- 1/4 c. Ancho chiles, seeded and soaked
- 1/8 c. White bread cubed
- 1/4 x Extra virgin olive oil
- 1/4 c. Red wine vinegar
- 1/4 c. Red wine
- 1/4 c. Hazelnuts
- 1 Tbsp. Honey Salt and pepper to taste
- 2 x Leeks, sliced 1/4-inch
- 1 med White onion, sliced thin
- 4 x Cloves fresh garlic, sliced thin
- 2 Tbsp. Garlic
- 1 Tbsp. Sugar
- 1 c. Clam juice
- 1 Tbsp. Capers
- 1 Tbsp. Picked fresh thyme Salt and pepper to taste
- 6 x Plum tomatoes
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Minced thyme Salt and freshly grnd pepper
- 1/2 c. Roasted garlic
- 1/2 c. Ancho pwdr
- 2 Tbsp. Honey
- 3 c. Pure extra virgin olive oil
Инструкции
- Romesco Marinade:In a saute/fry pan heat extra virgin olive oil. Fry first five ingredients separately, in the order they are listed, till they turn lightly brown about 2 min.
- Deglaze pan with red wine vinegar, and red wine.
- Place all the remaining ingredients with the deglazing liquid, in a blender and puree till smooth. Add in hazelnuts and blend. Season with salt and pepper and honey.
- For the Salmon:Season the salmon with salt and pepper. Marinate the salmon for 5 min in the Romesco Marinade. Grill for 3 min on each side and serve on top of the melted Leeks and Onions, and Oven Dry Tomato Oil.
- MELTED LEEKS AND ONIONS:In a saute/fry pan heat butter and sweat onions, leeks, and garlic for 5 min. Add in sugar and continue to saute/fry for 3 min. Add in clam juice to cover. Cook on low heat till very soft. Drain and mix in capers and thyme. Season to taste with salt and pepper.
- OVEN Dry TOMATO OIL:Slice tomatoes in half. Brush with extra virgin olive oil and season with salt and pepper. Sprinkle with fresh thyme. Cook overnight in a 150 degree oven.
- Reserve.
- In a saucepan add in extra virgin olive oil and oven dry tomatoes. Bring up to a boil and remove from heat. In a blender add in the tomatoes, oil, roasted garlic, ancho pwdr and honey, blend till smooth. Season to taste with salt and pepper.
- Yield: 4 servings
