From: (Rene Gagnaux)
Date: Wed, 22 Sep 1993 12:00:00 +0200

      Title: Salmon with Pistou and a tomato sauce
 Categories: Fish
   Servings:  4
      2 x  Salmon steacks, 3 cm thick          2 x  New-season onions, white
           - (3/4 in)                               - part only
     36 x  Basil leaves                        4 x  Very ripe tomatoes
      6 x  Cloves of garlic, inner            15 g  Unsalted butter (1/2 oz)
           - green parts removed               1 x  Sprig of fresh thyme
      6 tb Olive oil                                Salt, pepper and cayenne
  (Saumon au pistou)
  Pistou: put the basil, peeled garlic, olive oil and some salt and pepper
  into a liquidizer or food processor. Work the machine until you have a
  fairly thick puree.
  Sauce: slice the onions, cut the tomatoes into quarters and put them with
  the onions into a saucepan on the stove. Add 100 ml (scant 1/4 pint)
  water, cook until the tomatoes have softened to a pulp, sieve and set it
  Skin the salmon and bone it. Cut each piece in two horizontally. Arrange
  the fish in an oven dish smeared with olive oil. (the oven dish needs to
  be made of a thin metal that conducts heat quickly.) Season with salt,
  pepper and cayenne, and put a dab of butter on to each piece of fish.
  Pre-heat the oven to 200 oC/400 oF. Leave the salmon in the oven for 2
  minutes, then take it out again. It will continue to cook while you finish
  the sauces.
  Reheat the tomato sauce. Season it with salt, pepper, cayenne and fresh
  thyme. Bring it briefly to the boil.
  The pistou can be eaten hot or cold; to heat it, whisk it while it warms
  up over a low heat.

  Serve each piece of salmon with a little tomato sauce underneath it. Coat
  with the pistou.

  (From: Fredy Girardet, Cuisine spontanee, M Papermac, ISBN 0 333 40957 4)

      Title: Grilled fillets of dace or trout with tarragon
 Categories: Fish
   Servings:  4
      4 x  Fillets of dace or trout,          50 g  Unsalted butter (1 3/4 oz)
           - each weighing 80-90 g           250 ml Dry white wine (scant 1/2
      2 x  Sprigs of tarragon                       - pint)
      4 tb Whipping cream                    1/2 x  Lemon
      2 x  Egg yolks                                Salt and pepper
    150 ml Double cream (1/4 pint)        
  (Gratin de fera a l'estragon)

  Dace: as an alternative to dace you could use freshwater trout, or pike,
  but the trout must have white rather than pink flesh.
  Pre-heat the oben to 280 oC/530 oF.
  Chop enough tarragon leaves to fill 2 teaspoons.
  Whisk the wipping cream until it thickens.
  Beat the egg yolks with all but 3 tb of the double cream.
  Butter an oven dish with 20 g (3/4 oz) of the butter. Arrange the fillets
  on it and season them. Add the white wine.
  Finishing and serving
  Slide the dish containing the fish into the pre-heated oven. Leave it for
  1 1/2 - 2 Minutes, or longer, depending on the thickness of the fish (the
  oven dish needs to be made of a thin metal that conducts heat quickly).
  Take it out and remove the skins from the fish. Put the fish into a
  shallow dish and keep them hot.
  Pour the liquid that remains in the cooking dish into a saucepan. Add the
  tarragon and reduce the liquid by about two-thirds. Whisk in 30 g (1 oz)
  cold, diced butter and the remaining double cream. Let the sauce reduce
  for a moment, then pour it, still whisking, on to the egg-yolk-and-cream

  Put the sauce back into a saucepan over a very gentle heat and let it
  thicken, whisking all the time, until it shows signs of boiling. Take it
  of the stove, and season with salt, pepper and a little lemon juice.
  Carefully incorporate the whipped cream.
  Pre-heat the grill. Ladle the sauce over the fish, put them under the
  grill and leave them until the sauce turns golden - this will not take
  long, only about 1 minute, so watch carefully. Serve at once.
  (From: Fredy Girardet, Cuisine spontanee, M Papermac, ISBN 0 333 40957 4)


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