Salmon With Broccoli
2 fresh salmon steaks, about 1/2 lb. (250 grams) each
1/2 cup Passover dry white wine (Sauvignon Blanc)
1 bunch fresh broccoli
3 tablespoons water
1 tablespoon butter
1 tablespoon matzo cake meal
3/4 cup 10 per cent cream
1 teaspoon salt
2 tablespoons chopped fresh dill or parsley or 1 tablespoon chopped fresh basil
Wipe fish with a damp paper towel; dry. Set steaks in a 9-inch (22.86 centimeter) square microwave-safe pan facing in opposite directions. Add wine. Cover with plastic wrap and cook 2 minutes on High (100 per cent power) in a microwave oven. The fish will not be completely cooked. [If using a conventional oven, cook fish uncovered, 10 minutes in a preheated 400 degree Fahrenheit oven.]
Transfer salmon to a plate. Remove skin, bones and any dark parts; flake fish. Strain and reserve liquid. Remove leaves from broccoli stems and discard. Wash broccoli carefully to remove any insects. Cut broccoli into flowerets and include 1 inch of stem. Cut remaining stem into 1-inch pieces Place broccoli and water in a 1-quart microwave-safe casserole. Cover with plastic wrap and cook on High in a microwave oven for 4 minutes (or cook broccoli on top of stove in boiling water for 3 minutes.) Drain broccoli and arrange attractively in a casserole. Add flaked salmon.
To prepare sauce, melt butter in a small saucepan on top of stove. Add cake meal, stir and cook for 1 minute. Slowly add cream and reserved fish liquid. Cook 2 minutes. If it does not thicken enough, sprinkle another tablespoon of cake meal over the liquid. Stir until it becomes smooth. Cook 1 more minute. Add salt, dill, parsley or basil. Pour over salmon and broccoli in casserole. Taste and add more salt if needed.
If salmon was cooked in the microwave oven, return to microwave oven and heat through for 2 minutes on High before serving. (If a conventional oven is used, do not heat further, serve immediately.)
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