Chili loving Lancastrian living in Auckland, NZ. Chili is my life, love and passion
Favorite Food
indian curry - you simply cannot beat it!
Favorite Beverage with Fiery Food
beer or sparkling water (even a glass or two of Pinot Gris)
Favorite Hot Pepper
Scotch Bonnet
Favorite Hot Sauce
Insanity
Favorite BBQ Food
Steak - obviously
Share a Recipe
Salmon with Tequila cream sauce
Use Reposada Tequila, which is lightly aged, for this sauce. It has a smoother, more rounded flavour, which goes well with the cream.
Serves 4
Ingredients
3 fresh jalapeno chilies
45ml/3 tbsp olive oil
1 small onion, finely chopped
150ml/ΒΌ pint fish stock
Grated rind and juice of 1 lime
120ml/4fl oz single cream
30ml/2 tbsp reposada tequila
1 firm avocado
4 salmon fillets
Salt and ground white pepper
Strips of green pepper and fresh flat leaved parsley to garnish
Method
1. Roast the chilies in a frying pan until the skins are blistered, being careful not to let the flesh burn. Put them in a strong plastic bag and tie the top to keep the steam in. Set aside for 20 minutes.
2. Heat 15ml/1 tbsp of the oil in a saucepan. Add the onion and fry for 3-4 minutes, then add the stock, lime rind and juice. Cook for 10 minutes, until the stock starts to reduce. Remove the chilies from the bag and peel off the skins, slit and scrape out the seeds.
3. Stir the cream into the onion and stock mixture. Slice the chili flesh into strips and add to the pan. Cook over a gentle heat, stirring constantly, for 2-3 minutes. Season to taste with salt and white pepper.
4. Stir the tequila into the onion and chili mixture. Leave the pan over a very low heat. Peal the avocado, remove the stone and slice the flesh. Brush the salmon fillets on one side with a little of the remaining oil.
