Tuesday, October 30, 2007

Baby - Apple Stewed Salmon Fillet

More fish food for Kimi. This time I'm going to trying slow stewing it with apples. The result is sursprisingly nice. Most importantly, it's whether my little gourmet likes it. He likes it - think anything cooked with fruits, he will enjoy.


Ingredients
- 200g salmon steak
- 1 small red apple (peeled, cored & diced)
- 2 tbsp of wolfberries (gou qi zi)
- 2 stalks of celery (diced)
- 2cm length of cinnamon stick or pinch of ground cinnamon
- Dash of powdered kelp
- Dash of pepper
- 2 tsp of chopped onions
- 2 Xlarge cubes of chicken stock
- 4 tbsp of dry red lentils (boiled separately & drained before pureeing together with salmon)

Method
- Season salmon with pepper & powdered kelp
- Add a little oil and the chopped onions to slow cooker and switch on high
- Once you can smell the onions, place all the diced apples and celery at into the slow cooker and turn evenly
- Place the salmon steak on top of the diced vegetables, add stock, switch to auto and cover
- After an hour, check on the vegetables, if it has soften a little, move it slightly apart so that the salmon steak can immerse more deeply into the stock. Repeat after some time till all the vegetables are soft and the salmon can immerse fully.
- At this point, add the wolfberries.
- Stew for another hour or until salmon is soft.
- Remove salmon slowly and set aside
- Keep half the apples and all of the other ingredients
- Add pre-cooked & strained lentils to salmon and puree/mash to desired texture. You can use the gravy from the salmon to puree/mash.


Tips :
- You can also use green apples but they may be too sour. Red apples are more fragrant and adding cinnamon brings out the sweetness and aroma of the apples. I used only half of the cooked apples as the apple I had was a little sour.
- Adding the wolfberries in the last hour helps to ensure that it doesn't get too mushy.
- There is actually more gravy but I wanted to show this cute plate with chicks that I only added a little gravy.

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