Salmon in a tomato and brandy sauce

The tomato and brandy sauce is typical of Spanish cuisine.  It has a flavour of the Mediterranean but strengthened by the brandy which adds a richness.  Chilli adds a gentle spiciness.  Fish stock provides a harmony between the sauce and the salmon.  All together it is a stunning dish that can be eaten as a main course, a starter or as a tapas dish.

Preparation Time: 15 Mins

Cooking Time: 30 Mins

Total Time: 45 Mins

Ingredients

For 4 portions

125 ml             Brandy      

1                    Chilli  - red, hot, dried - chopped

3 cloves           Garlic  - crushed      

3 tbs               Olive oil    

1                    Onion  - chopped     

4 fillets            Salmon     

                      Salt          

250 ml             Stock  - fish

½ tsp             Sugar       

250 gms          Tomatoes  - chopped

Method

Sauté the onion in the oil in a large covered frying pan over a low heat, stirring occasionally, until it is soft.  Add the garlic and cook briefly, stirring, until the onion and garlic begin to colour.

Add the tomatoes and the sugar.  Turn the heat up to fairly high and cook for about 8 minutes until the sauce has a jammy consistency.  Pour in the fish stock and brandy, add the chilli and salt to taste, and then simmer for 5 minutes.

Put in the salmon fillets and simmer over a low heat for 8 minutes, uncovered, turning them over once, until the fish is cooked.

Serve the fish with the sauce.

Wine recommendations

Conventional

     Côtes du Rhône blanc

Interesting

     Côtes de Gascogne blanc

     Mâcon

     Quincy

     Vin de pays Charentais blanc

Adventurous

     Fino Sherry