09 January 2010

Winter Hot Pot

We were promised a blizzard yesterday; we certainly had a reasonable amount of snow during the night so we arranged to take the children out sledging today. I knew we'd come home hungry and cold, so made a few preparations (chopping up my ingredients) before we left for what turned out to be a most satisfying meal. Sorry, I did not take any pictures. The recipe comes via the Wagama Cookbook by Hugo Arnold; I made some minor changes. The following quantites are enough for 4 adults. With two children making up our number we did not finish all. I broke up the remaining salmon pieces into flakes and mixed everything together with the rice, and it made a lovely salmon-rice salad cold.

Salmon Hot Pot
800 g salmon fillet
2 leeks
1 shallot
3 carrots
3 sticks of celery
1-2 garlic cloves
olive oil
salt and pepper
100 ml light soy sauce
8 tablespoons of water
brown rice

By the way, I recently discovered that brown rice can be very tasty indeed, if you can manage to get your hands on brown basmati rice. Firstly, prepare you ingredients, leeks and shallot should be finely chopped, carrots and celery cubed. Skin the salmon filet and cut into cubes. At this stage, you can cover everything and leave it ready to be cooked later.

Preheat the oven to 180 C. Wash the rice and bring to a boil. Heat up a little olive oil in an oven proof casserole dish and sweat off the vegetables on a medium heat for 10 minutes. Add the chopped garlic, simmer for another minute. Add the salmon, season gently with salt and pepper, add the soy sauce and water, cover and place in the oven for 15 minutes. Remove and rest for another 5 minutes. Serve in big bowls on top of the rice.

I presume this might also be very tasty using a good stock instead of the soy sauce and water mixture.

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