Author Topic: Cape salmon and asparagus  (Read 974 times)

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Offline Ray Hall

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Cape salmon and asparagus
« on: July 17, 2009, 07:56:05 AM »
800 g filleted Cape salmon (geelbek)
1 head of garlic
90 g flat-leaf parsley
2 lemons, the juice
30 ml extra virgin olive oil
60 ml vegetable stock
sea salt and milled black pepper
400 g new potatoes
400 g green asparagus
olive oil for brushing the fish

Cut the fish into four portions and set aside in the fridge until it is time to braai.
To make the garlic and parsley dressing, place the head of garlic into a small oven tray and roast in a moderate 180 °C oven for about 20 minutes until completely soft.
Peel the cloves or squeeze them out and mix the garlic pur&eacutee with the parsley, lemon juice, olive oil and stock.
Put the mixture into a blender or use a pestle and mortar to grind it into a smooth dressing.
Season with salt and pepper.
Cook the new potatoes in boiling salted water until soft.
Drain and leave to cool, then cut in half.
Blanch the asparagus in boiling salted water for a few minutes.
Remove them from the pot and refresh in ice-cold water.
Brush the fish with olive oil, season with salt and pepper and place, skin side down, on an oiled grid over hot coals.
Place asparagus and potatoes onto the grid at the same time.
After five minutes, flip the fish and continue cooking until it is done.
Remove the asparagus and potatoes and place on plates.
Place the fish on top of the vegetables and drizzle with garlic-parsley dressing.

Offline John

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Re: Cape salmon and asparagus
« Reply #1 on: November 12, 2009, 10:52:41 AM »

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Offline VladimirR

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Re: Cape salmon and asparagus
« Reply #2 on: May 07, 2013, 09:54:43 PM »
Thank you!  :)