Brasserie de Xavier
Kungl, Michael L.
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La Belle Cuisine - More Fish Recipes

Fine Cuisine with Art Infusion

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~ Elsa Schiaparelli

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Brasserie Lengrand
Mark St. John
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4 tablespoons olive oil
1/2 pound carrots, peeled, chopped
1/2 pound fennel bulb, trimmed, chopped
1 large leek, chopped
1 bouquet garni (1 sprig each parsley, basil and thyme)
1 1/4 cups chopped onion
3 garlic cloves, chopped
1 pound tomatoes, peeled, seeded, chopped
1/2 teaspoon powdered saffron
1 cup fish stock
1/4 cup chopped fresh basil
2 tablespoons anise-flavored liqueur
Four 6-ounce salmon fillets

Heat 3 tablespoons oil in a heavy large skillet over medium heat. Add
carrots, fennel, leek, onion and garlic. Sauté until tender, about 8 minutes. Add tomatoes and saffron. Sauté 3 minutes. Add stock [or bottled clam juice] and bouquet garni. Simmer until mixture thickens slightly, about 10 minutes. Stir in basil. Season with salt and pepper. Discard bouquet garni.
Heat 1 tablespoon oil in a large skillet over medium heat. Season salmon with salt and pepper. Sauté salmon in skillet until just cooked through, about 4 minutes per side. Serve salmon with vegetables. Serves 4.