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Fish and
Seafood Recipes - Salmon Steaks and Saffron Rice
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Fish and Seafood
Recipes - Salmon Steaks and Saffron Rice
Ingredients
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225g/1 cup long-grain rice
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600ml/2 1/2 cups chicken or
fish stock
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1 large bay leaf
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2 hole cloves
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5ml/1 tsp saffron powder
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salt and freshly ground black
pepper
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4 salmon steaks
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30ml/2 tbsp butter, melted
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15ml/1 tbsp chopped parsley
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10ml/1 tsp chopped tarragon
Method:
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Put the rice, stock, bay leaf,
cloves and saffron in a saucepan with a little salt
and pepper.
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Bring to the boil, stir well,
cover, reduce the heat and simmer for 15 minutes.
Leave undisturbed for 10 minutes, the remove the lid
and fluff up with a fork, discarding the bay leaf
and cloves.
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Meanwhile, place the salmon
steaks on foil on a grill rack. Brush with some of
the melted butter and add a littler of the herbs.
Add a good grinding of pepper but no salt. Frill for
2-3 minutes.
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Carefully turn over, brush with
the remaining butter, add a little more of the herbs
(reserving some for garnish) and a little more
pepper.
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Grill until the fish is tender
and just cooked through. Spoon the rice on to
serving plates and tip each with a steak/
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Spoon any cooking juices and
any remaining melted butter over and sprinkle with
the remaining herbs.
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