Ingredients
For the tomato fondue- 1 tbsp extra virgin olive oil
- 110 g onions, sliced
- 1 cloves garlic, crushed
- 1 kg canned chopped tomatoes
- 3-4 tsp sugar, or to taste
- 1 tbsp chopped mixed herbs, such as basil, parsley and thyme
- 8 sheets filo pastry
- 75 g melted butter
- 8 x 50 g pieces skinless wild salmon fillet
- 1 egg
- steamed purple sprouting broccoli, to serve
Description
Rachel Allen Makes A Herby Tomato Fondue To Go With Wild Salmon Wrapped In Filo Pastry
UK TV
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