Leia em PORTUGUÊS
If you enjoy salmon it's well worth a try. For a side, steamed potatoes and a green salad is all you need.
This recipe was adapted from the book Classic Italian Cooking of Periplus.
For 2 servings:
2 thick salmon fillets (150g each)
2 medium potatoes
1 tbsp drained capers
1/2 tsp dry dill
2 tbsp butter
1/2 cup white wine
salt and freshly ground black pepper to taste
- Preheat the oven (180°C / 350°F).
- In a small sauce pan melt the butter over low heat and turn off the heat.
- Line a baking sheet with parchment paper and brush a little butter on the area that is enough to accommodate the fish.
- Put the fish on the tray and brush the top with some more melted butter.
- Season with salt and freshly ground black pepper to taste.
- Bake for 15 minutes.
- Meanwhile, peel the potatoes and cut in wedges. Steam until soft.
- Cut the leek in half lengthwise and then slice it thinly.
- Return the sauce pan with the rest of the butter to medium heat and cook the leek just until soft, but not brown.
- Add the wine and boil for additional 3 minutes.
- Add the capers to the pan, season with salt, pepper, and dill, and turn off the heat.
- When the salmon is ready, transfer the fillets to the serving plates, arrange the potatoes on the side, which should be sprinkled with some salt and pepper and drizzled with extra virgin olive oil.
- Spoon the hot leek and caper sauce over the fillets.
- Serve immediately.