MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roast Salmon With Braised Chinese Cabbage And Aioli
 Categories: Main dish, Seafood
      Yield: 6 Servings

MMMMM---------------------------AIOLI--------------------------------
      3    Egg yolks
      2 cl Garlic; peeled and
           - finely chopped
    250 ml Virgin olive oil
           Lemon juice; to taste
           Salt
           Freshly ground pepper

MMMMM--------------------------CABBAGE-------------------------------
     50 ml Olive oil
      1    Onion; peeled and diced
      2 cl Garlic; peeled and
           - chopped finely
    1/2    Chinese cabbage; shredded
      4 tb Sugar
    100 ml Red wine vinegar
    250 ml White wine

MMMMM---------------------------SALMON--------------------------------
      6    Salmon steaks
           Olive oil
           Sea salt

MMMMM--------------------------TO SERVE-------------------------------
           Rocket; cut in strips
           Garden salad
 
  To Make The Aioli:

  Place the egg yolks in a bowl, add the garlic and beat. Add the
  oil, drop by drop, whisking constantly until the aioli is a good
  mayonnaise consistency, Add lemon juice to taste and season with
  salt and pepper.

  To Cook The Cabbage:

  Heat the oil in a saucepan large enough to hold the cabbage and
  saute the onion and garlic for 5 minutes. Add the cabbage, stirring
  well to coat with the oil and cook until it is starting to wilt.
  Add the sugar and stir and then the vinegar and cook for 5 minutes.
  Pour in the wine and cook for a further 15 minutes. The cabbage is
  ready to serve, or it can be reheated later.

  To Cook The Salmon:

  Place the salmon steaks on a baking tray, brush with olive oil and
  sprinkle with sea salt. Cook for 7 minutes in a preheated 250°C
  oven.

  To Serve:

  Place each salmon steak on a bed of cabbage and top with aioli.
  Sprinkle with rocket and serve with a garden salad.

  Recipe by Neil Perry, Rockpool, MCA Cafe, Sydney,
  NSW Bon Appetit-Exec.Chef Magnus Johansson
 
  Recipe FROM: Australian Vogue Win
  
  Posted by: Sherree Johansson on Aug 23, 1994
 
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