 | A friend recently came to Italy with his daughter, who is vegetarian. One one night they went to a vegetarian restaurant, but on the others she made out just fine ordering first courses and contorni, or side dishes. Something to keep in mind if you are vegetarian and come to Italy: Main courses tend to involve either meat or fish, but primi, the first courses, are frequently meatless, and this is even truer in the summer months, when Italians shun heavier meat-based dishes.
Moving in a different direction, Daughter C is not vegetarian, but is also not much of a fish fan. However, she greatly enjoyed this Salmon with potatoes:
1 1/8 pounds (500 g) boned, skinned salmon fillet
4 medium sized potatoes, peeled and cubed
4 tablespoons olive oil
A small bunch parsley, minced
A lemon, washed well and quartered, and the juice of a second lemon
1 quart (1 liter) milk
Salt and pepper to taste
Heat the milk, a cup of water, and the lemon wedges in a saucepan broad enough and deep enough to hold the fillet. When the mixture comes to a simmer, gently add the salmon, and cook for 10 minutes.
While you are doing this, peel the potatoes, cube them, and put them in a glass bowl with a sprinkling of water. Season them to taste with salt and pepper and cook them in the microwave until soft -- exactly how long will depend upon your microwave, but with ours it took about 6 minutes on high.
Chop the parsley and whisk it in a small bowl with the olive oil, the juice of the second lemon, and a healthy pinch of salt.
Carefully drain the fish and break it up into chunks. Put them into a bowl with the diced potatoes, pour the parsley sauce over them, mix carefully, and serve.
The wine? White, and I might think about a Ribolla Gialla here.
Yield: 4 servings salmon with potatoes. |
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