INGREDIENTS
4 x 160g (6 oz) salmon fillet pieces
1 tbsp olive oil
2 chopped shallots
1 clove garlic, crushed
4 kumquats, sliced
140ml (¼ pt) chicken stock
125ml (1 glass) dry white wine
110g (4 oz) fresh beans
110g (4 oz) fresh peas
1 tbsp chopped chives
For the relish:
2 kumquats minced
1 tbsp chopped chives
1 tbsp olive oil
Salt & pepper
Recipe continues
METHOD
Put the olive oil into an ovenproof dish. Put in salmon pieces. Add chopped shallots, garlic and sliced kumquats. Pour in chicken stock and white wine. Cover with aluminium foil and cook in oven for 6-8 minutes.
Take out and put salmon to one side, keep warm and covered.
Cook peas and beans separately whilst reducing stock. Refresh peas and beans in cold water, add to stock and season, add chives.
Meanwhile mince the kumquats with chives and add olive oil, season.
Put salmon into a bowl, pour stock and vegetables around. Put relish on top and serve.