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Salmon in brandy sauce (Salmon al brandy - Asturias) from The Food of Spain by Claudia Roden

  • salmon fillets
  • brandy
  • chiles
  • onions
  • tomatoes
  • fish stock

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Notes about this recipe

  • kateastoria on June 21, 2015

    Somehow this was a very blah result, which given the ingredients didn't make sense.

  • TrishaCP on November 25, 2013

    A good solid dish for a weeknight that comes together fairly quickly. Salmon fillet is poached in a broth of onion, garlic, tomatoes, fish stock, brandy, and chile pepper (I subbed a chile de arbol). I didn't blend the sauce, but would recommend doing so if you want to make it less rustic. Not the most memorable recipe from this book, but not a bad meal either.

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