SALMONE CAPONATA
One side of a salmon or ocean trout, cut from a 2.5,3 kg fish.
Olive oil
2 tbsp roasted coriander seeds, ground
Salt
CAPONATA
Olive oil
2 small eggplants, unpeeled and dices
1 large brown onion, diced
3 cloves garlic, finely diced
6 very red roma tomatoes, or 1 small can, peeled and chopped
1 stalk celery, sliced
1 large red capsicum, seeded and sliced finely into batons
1 green or yellow capsicum
2 tbsp sultanas or raisins
2 tbsp red wine vinegar
Salt, pepper, tomato paste to taste
10 small black olives
2 tbsp salted capers, rinsed
Anchovies (optional)
Use tweezers to remove crossbones from the salmon fillet. Rub lightly with oil, then smear the skin side with the coriander. Place on an oiled baking tray, belly side down. Sprinkle the skin side with salt and place in a 100 d. oven for about 20 minutes, or until cooked.
In the meantime, heat 4 tbsp olive oil in a large frypan and sauté the eggplant until browned. Add the garlic, tomatoes, celery, capsicums and raisins and bring to the boil. Reduce heat, cover and simmer 10 minutes. Remove the lid, add the vinegar, stir then reduce to an intense, not very liquid mixture surrounding the vegetables, enriching the colour with tomato paste. When reduced, stir through the olives, capers and diced anchovy. Season.
