Al-Ahram Weekly Online 17 - 23 January 2002 Issue No.569
Published in Cairo by AL-AHRAM established in 1875		Current issue | Previous issue | Site map

Fresh salmon in parsley sauce

By Moushira Abdel-Malek

Ingredients:

6-8 fresh salmon chunks
1 large onion (thinly sliced)
1 cup leek (sliced)
1 stalk of celery (sliced)
1tbsp crushed garlic
1tsp crushed garlic (extra)
2 cups fresh parsley (finely chopped)
1 vegetable bouillon (dissolved in 1/2 cup boiling water)
2tbsp lemon juice
1tbsp oil
4tbsp oil (extra)
1/2 cup cream
salt + pepper

Method:

Marinate the salmon in a mixture of some salt and pepper, oil and the extra garlic. In a saucepan, heat the extra oil. Add the onion, garlic, leek and celery. Stir only until sautéed. Add the parsley and dissolved bouillon and cover over medium heat for only 5mn. Remove and blend in an electric blender. Strain sauce in a saucepan. In another saucepan, heat some oil and gently stir the salmon pieces only to cook for 3mn on each side. Remove on serving plate. Heat the parsley sauce until just about to boil, then add the cream and season to taste. Pour over salmon and serve with boiled potatoes.

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