Page 94 - NACC – 2018 Yearbook

94
Fortification Recipes
for caterers in health and social care
GRILLED SALMON WITH SARDINE AND TOMATO SAUCE
Serves 10
INGREDIENTS
10x 150g salmon portions
800g sprouting broccoli
olive oil and rosemary potatoes sardine sauce
For the sardine sauce
75g onion, diced
75g carrot, grated
5g garlic purée
40g rapeseed oil
120g canned sardines in tomato sauce 320g canned chopped tomatoes
25ml double cream 300ml vegetable stock 10g chives, chopped
For the olive oil and rosemary potatoes
1500g baby new potatoes 4 rosemary sprigs
675ml olive oil
90ml white wine vinegar salt and pepper to taste
NUTRITIONAL NOTES
METHOD
Brush the salmon portions with rosemary oil – reserved from cooking the potatoes.
Grill over a medium heat or bake in the oven, until cooked through.
Serve together with steamed broccoli, rosemary potatoes and the sardine sauce.
For the sardine sauce
Sweat the onion, carrots and garlic in a pan with half the oil.
Add the sardines, tomatoes, cream and stock, simmer for 10 minutes.
Blend the sauce with the remaining oil to emulsify. Strain through a ne sieve, add the chives and serve.
For the olive oil and rosemary potatoes
Wash the new potatoes to remove any mud from the skins.
Place the rosemary sprigs at the bottom of a deep tray and put the potatoes on top.
Cover the potatoes with the oil and vinegar.
Cover the tray with foil and cook in the oven at 1600C for 45 minutes, until tender.
Remove the potatoes from the cooking oil and season.
Salmon and sardines are both good sources of Omega 3 fats, which help to support a healthy heart.
CHEF’S TIP
This sauce tastes like a traditional French bouillabaisse soup and could be served as a soup then topped with croutons, cheese or olive oil. A simple version of the sauce can be made by blending tomato soup and canned sardines, then straining through a sieve.
RECIPES