We still have a few more weeks before the barbecue grill comes out of the barn…. It was time to come up with some new salmon recipes for the dreaded ‘Friday Fish’.
I found this recipe, well, actually one similar to this, in one of my French cook books.
It was made with white fish fillets.
I made a few changed to the pepper sauce as well….
The idea was great, as was the salmon.
Baked Salmon with Red Pepper Relish
Total time: 30 minutes
- 2 salmon fillets, 12oz (360gr) total weight
- 1 small leek, chopped
- 2 medium shallots, chopped
- 1/2 red pepper, chopped
- 2 peeled tomatoes, chopped
- 1/3 cup green olives, sliced
- 1 tsp paprika
- 1 tsp thyme
- 1 tsp marjoram
- 2 tsp Balsamic vinegar
- 2 tsp olive oil
- Sauté peppers, shallots and leeks in oil until tender.
- Add paprika, tomatoes and herbs. Simmer until thick and almost dry.
- Add vinegar, olives and remove from heat.
- Put salmon on a baking sheet and spoon pepper relish on top.
- Bake in 400F (200C) oven for 15 – 17 minutes, depending on thickness.
- Remove and serve
I didn’t take my camera to the Hunt Dinner at the village Saturday night. I didn’t want to be taking photos at the dinner…. I thought it might be a bit rude.
So I swiped some of the table decorations instead….. Just so you could see.
This is what we had for dinner….. It started at 7:30.
All of the cooking and serving was done by the men who did the hunting and there were 125 – 150 people there.
As usual, we had to bring our own plates, bowls, glasses and cutlery.
We started with the usual glass of wine or beer with a few potato chips to nibble on.
The first course was Garlic Soup with bread and beaten eggs stirred in at the end.
This was followed by a half of an avocado filled with tuna salad. How they managed to find 75 avocados that were all perfectly ripe on Saturday is a mystery. I’m lucky if I can find one ripe when I want it.
A bit of classification about the venison: cerf is a very large deer or stag and a different animal than chevreuil, which is a smaller deer or roe deer. It’s the small deer that we see around us.
Back to the dinner….
Next was a stew cerf and prunes. I was told that the hunters like to keep some of the meat on the bone when making stew because it adds flavor. This is a good thing to know before eating the stew. And one should also remember that prunes have pits. After we finished eating the stew the servers came around with bowls for us to scrape our bone bits and prune pits in. Remember, we bring our own plates so we only have the one…..
But they gave us lots of bread to mop up the plates with between courses…..
After the stew we had steak of chevreuil with fried potatoes.There had been a huge bonfire burning when we arrived. They cooked the steaks over the coals after the flames died down.
The steak was followed by a salad with the cheese,
Finally, we finished, at about 1:00 am, with a giant cream puff with caramel sauce.
Wine, of course, was served with it all and a glass of bubbly to finish it all after the dessert. We toddled off at 1:30, before the coffee.
There was live music to entertain us between courses: a wonderful female singer reminiscent of the ’40’s. that changed to a dance band later in the evening. And everybody danced, from the grannies down to the 5 year old’s.
And a good time was had by all.