Fish is a big part of Galician cuisine and it is reflected on its grand fish market places in every town and city around it. It is abundant, fresh and varied.
In my hometown we also had a cetárea, which is like a fish farm on the coast, where they grew fishes and shellfish in seawater and you could go there and buy directly from them. That could not be fresher.
My mum loved salmon and she loved this recipe even more. And now that I cook it, I think she not only loved it because it was so tasty and looked fancy, but because it is ever so simple and fast to cook. You can even relax and enjoy the celebration. Because, yes, she cooked it for any events in our lives. Christmas or New Year. Birthdays. Graduations. You name it. She made it.
I can tell you that if you try it, you will do the same as she did. Everybody is impressed and you are relaxed with the addition of a beautiful and tasty meal.
So please, enjoy this meal from my kitchen to yours.
You can find the step by step video to this recipe here:
Cava Salmon
Ingredients
- Salmon fillets (2 per person)
- Half a bottle of cava (Brut)
- Butter
- Salt to taste
Directions
-
- Put the salmon on a oven proof tray (Piritex style)
- Add salt to taste and put a small nob of butter on top of each salmon steak.
- Put into a pre-heated oven at 180 degrees for 15 minutes.
- Take the tray out of the oven and pour half of the bottle of cava (approximately to half the thickness of the fish) and stick it in the oven for another 15 or 20 minutes.
- Serve with roast potatoes & veggies and enjoy.
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