Braised Salmon with Carrots and White Wine

Main Dishes | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Enjoy this delicious dish with a piece of baguette, dipping it in light olive oil.

Ingredients

Smoked haddock fillet - 7.1 oz
Dry White Wine - 2 tablespoons
Turnips - 2 pieces
Soy Sauce - 1 fl oz
Rice Vinegar for Sushi - 0 fl oz
Olive Oil - 4 tablespoons
Red Long Chili Peppers - a pinch
Spanish onions - 1 piece
Sugar - a pinch
Lemon - 1 piece
Flaky sea salt - a pinch

Step by Step guide

Step 1

In two bowls, marinate the fish in two different ways. In the first bowl, drizzle the salmon fillet with vinegar, add the soy sauce, sprinkle with sugar and red pepper. Squeeze half the juice from half a lemon.

Step 2

In the second bowl, mix the salmon fillet with wine, chopped red onion, and salt. You can sprinkle with rosemary or any blend of French herbs. Squeeze the second half of the juice from the same lemon half used for the first marinade.

Step 3

Place both bowls in the refrigerator for 10 minutes. Meanwhile, slice the carrots into rounds. Take a heavy-bottomed pot or a deep skillet (to withstand braising). Pour oil into the pot, you can add a little warm water. Add the carrots and braise for 3–5 minutes.

Step 4

Combine the contents of both bowls with the fish and carrots in the pot (pour in the marinade as well — there isn't much) and braise on low heat for another 10–12 minutes, until the fish is tender. The carrots will be half-cooked, but that’s how it should be.