HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


 

Cookbook

 

Goujons of Salmon
with Plum and Coriander Sauce

Serves 4

 

Goujons of SalmonStrips 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.

Buy the Book!

 

The Farmers' Market Guide
to Fruit: Selecting, Preparing & Cooking

By Jenni Fleetwood
Sourcebooks, Inc., April 2001
Hardback, $24.95
144 pages; color photographs through out
ISBN: 1-57071-632-3
Recipe reprinted by permission.

 

The Farmers' Market Guide
to Fruit: Selecting, Preparing & Cooking

Recipes

 


Cookbook Profile Archive

 

This page created June 2001


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.