Braised Salmon with Carrots and White Wine
Main Dishes • European
Description
Enjoy this delicious dish with a piece of baguette, dipping it in light olive oil.
Ingredients
- Smoked haddock fillet 5 oz
- Dry White Wine 2 tablespoons
- Turnips 2 pieces
- Soy Sauce 0 fl oz
- Rice Vinegar for Sushi 0 fl oz
- Olive Oil 4 tablespoons
- Red Long Chili Peppers a pinch
- Spanish onions 1 piece
- Sugar a pinch
- Lemon 1 piece
- Flaky sea salt a pinch
Step-by-Step Guide
Step 1
In two bowls, marinate the fish in two different ways. In the first bowl, drizzle the salmon fillet with vinegar, add the soy sauce, sprinkle with sugar and red pepper. Squeeze half the juice from half a lemon.
Step 2
In the second bowl, mix the salmon fillet with wine, chopped red onion, and salt. You can sprinkle with rosemary or any blend of French herbs. Squeeze the second half of the juice from the same lemon half used for the first marinade.
Step 3
Place both bowls in the refrigerator for 10 minutes. Meanwhile, slice the carrots into rounds. Take a heavy-bottomed pot or a deep skillet (to withstand braising). Pour oil into the pot, you can add a little warm water. Add the carrots and braise for 3–5 minutes.
Step 4
Combine the contents of both bowls with the fish and carrots in the pot (pour in the marinade as well — there isn't much) and braise on low heat for another 10–12 minutes, until the fish is tender. The carrots will be half-cooked, but that’s how it should be.
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