Ingredients:
3 fresh jalapeno chillies
3 tbsp olive oil
1 small onion,chopped
2/3 cup fish stock
grated rind and juice of 1 lime
1/2 cup single cream
2 tbsp reposada tequila
1 firm avocado
4 salmon fillets
salt and ground white pepper
strips of green pepper and flat leaved parsley to garnish
1. Roast the chillies in a frying pan until the skins are blistered, being careful not to let the flesh burn. Put them in a strong plastic bag and tie the top to keep the steam in. Set aside for 20 minutes.
2.Heat 1 rbsp of the oil in a saucepan. Add the onion and fry for 3-4 minutes,then add the stock,lime rind and juice. Cook for 10 minutes,until the stock starts to reduce. Remove the chillies from the bag and peel off the skins,slit and scrape out of the seeds.
3. Stir the cream into the onion and stock mixture. Slice the chilli flesh into strips and add to the pan. Cook over a gentle heat,stirring constantly.,for 2-3 minutes. Season to taste with salt and white pepper.
4.Stir the tequila into the onion and chilli mixture. Leave the pan over a very low heat. Peel the avocado,remove the stone and slice the flesh. Brush the salmon fillets on one side with a little of the remaining oil.
5. Heat a frying pan or ridged grill pan until very hot and add the salmon,oiled side down. Cook for 2-3 minutes,until the underside is golden,then brush the top with oil,turn each fillet over and cook the other side until the fish is cooked and flakes easily when tested the tip of a sharp knife.
6. Serve on a pool of sauce,with the avocado slices.Garnish with strips of green pepper and fresh parsley. This is good with fried potatoes.
Posted under
This post was written by admin on April 13, 2011
