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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love Spanish food, specially recipes that use saffron. I had this in Madrid this November (2006). I ask the restaurant owner for the recipe and he gave it to me. I was very surprise since he looked kind of grouchy. I made it as soon as I got back home and it tasted just as it did at the restaurant. Ingredients:
4 (6 ounce) salmon fillets |
4 tablespoons butter |
1 guindilla pepper, chopped |
1 cup dry white wine |
1 cup fish stock |
3 tomatoes, seeded and cubed |
3 leeks, sliced (white only) |
1 pinch saffron |
1 teaspoon salt |
Directions:
1. Warm up oven to 350.
2. With 1/2 the butter, butter an 8 x 8-inch baking dish.
3. Place salmon on dish, sprinkle with guindilla pepper.
4. Pour wine and broth over them.
5. Bake for 15 minutes.
6. Move the fillets to a serving dish and cover with half of the broth mixture. Reserve.
7. Meanwhile saute leeks slowly with the rest of the butter. When leeks are golden add tomatoes. Mix well and cook 2 minutes.
8. Add the rest of the broth mixture to the leeks and tomatoes.
9. Mix in saffron. (Take a minute to admire that beautiful color.).
10. Check the seasoning, if you used fish bouillon instead of broth you might not need any salt.
11. Pour over reserved fish and - eat.
12. I served this potatoes because I like how they absorb the juices.
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