Salmón al brandy
ingredients for 4 persons
1 large onion, peeled and chopped, 3 spoonfuls of olive oil, 3 cloves of garlic chopped, 250 grams of tomatoes, peeled and chopped, ½ spoonful of sugar, 250 ml of fish stock, 125 ml of cognac or brandy (I often do a little more ), 1 red chili pepper, fresh or dried, salt, 4 salmon fillets 150-175 grams
Preparation
Fry the onion and garlic over low heat, stirring occasionally, until soft. Add the tomatoes and sugar. Increase the heat and allow the sauce to reduce. Add the fish stock and brandy, the chili and salt to taste, simmer for 5 minutes (or a little longer if you added more brandy). Place the salmon fillets in the sauce and turn once and simmer gently until cooked to your liking. I like the salmon best when it is still a little raw inside.
prepare
Place salmon fillets on plate and spoon some sauce over/next to them. Delicious with seasoned couscous, black pasta or, in summer weather, a potato salad.
