Strips of salmon, deep-fried and served with a tart and spicy plum sauce, make a wonderful appetizer. The sauce needs to be very cold, so make it well ahead of time.
1 pound tail end of salmon, skinned
1/2 cup all-purpose flour
2 eggs, beaten
Oil for deep frying
Watercress or arugula leaves to garnish
Plum and Coriander Sauce
2 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, crushed
1-1/2 teaspoons ground coriander
3/4 pound plums, halved and pitted
1 cup water
1 tablespoon balsamic vinegar
Salt and pepper
Start by making the sauce. Melt the butter in a small pan, and fry the onion and garlic for 5 minutes or until the onion has softened.
Stir in the coriander and cook for 1 minute, then add the plums and water. Simmer for about 15 minutes, or until the plums are very soft.
Purée the mixture in a blender or food processor, add the balsamic vinegar and pulse briefly to mix. Scrape the mixture into a bowl, season it generously and leave it to cool. chill thoroughly.
Cut the fish into short strips, 1 inch wide and 3 inches long. Season the flour with a little salt and pepper and spread it out in a shallow bowl. Pour the beaten eggs into a separate bowl. Heat the oil for deep frying.
Dip a few fish strips at a time into the seasoned flour, coating them completely, then dip each in turn in egg, letting the excess drip off, and fry in the hot oil. When the strips (goujons) are golden, after about 2 minutes, remove them with a slotted spoon, drain on kitchen paper towels, and keep hot while cooking the rest of the goujons. Place the goujons on a platter, garnish with the watercress or arugula, and serve with the chilled plum sauce.
The Farmers' Market Guide
to Fruit: Selecting, Preparing & Cooking
By Jenni Fleetwood
Sourcebooks, Inc., April 2001
144 pages; color photographs through out
Recipe reprinted by permission.
This page created June 2001
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