Recipe from 'A River Rules My Kitchen', a cookbook by Tony Smith.
Food Styling and Photography by Deborah Aspray.
The strong and robust flavours of roasted capsicum gives this salmon dish 'grunt'.
Serves 4.
INGREDIENTS
600g fresh salmon fillet, cut into 4 pieces
2 red capsicum
1 shallot, finely diced
1 clove garlic, chopped
olive oil
2/3 cup water
2 tomatoes, diced
salt and freshly ground black pepper
2 slices bread, crusts removed
1 teaspoon picked fresh thyme
2 tablespoons chopped parsley
2 teaspoons snipped chives
1 tablespoon chopped chervil
1 teaspoon olive oil
METHOD
Place the capsicum under the oven grill and cook, turning until all sides are blackened. Remove and cover with clingfilm. Leave for 30 minutes, then peel under running water. Roughly chop the flesh.
Preheat the oven to 200°C.
Fry the shallot and garlic in some olive oil. Add the capsicum, water, and tomatoes. Simmer for 20 minutes, and then blend in a food processor or pass through a strainer or food mill. Season with a little salt and pepper and set aside until ready to serve.
Process the bread into fresh breadcrumbs in a processor. Add the thyme, parsley, chives, and chervil, blend a little more and add a teaspoon of olive oil to achieve a sandy texture. Place a good layer of the breadcrumb mixture on each salmon fillet and place them on a baking tray in the oven for about 8 minutes. Colour the crust a little by finishing under the grill.
Warm the coulis gently before serving. To serve, place the fillets onto plates and spoon the coulis alongside.