Ingredients:
4 medium salmon steaks (about 800g)
Salt and black pepper to taste
3 tablespoons of Gomes da Costa Extra Virgin Olive Oil (45ml)
3 cups leeks (sliced)
5 tablespoons of raisins
Gomes da Costa Extra Virgin Olive Oil for drizzling
Preparation mode:
Season the salmon fillets with salt and pepper to taste. Let it taste for about 15 minutes. In a non-stick frying pan, heat the oil little by little and fry the salmon pieces 1 by 1, sealing the surface well, so that they are golden on all sides. Put the posts in a refractory and book.
In the same frying pan add the leek and sauté it quickly, only to lose its raw appearance. Add the raisins and season with salt to taste. Pour the leek sauce over the fish fillets. Take the salmon to the medium oven (180ºC), preheated, for about 20 minutes or until the garlic begins to brown. Drizzle with olive oil when serving.
CHEF’S SAY
The technique of searing the fish is used to preserve the flavor and moisture of the meat.
VARIATION
Add dry white wine to the leek stew.
Yield: 4 servings
Total time: 50 minutes
Baking: 20 minutes
Preparation: 30 minutes
