It all began with salmon and a written recipe, that got passed around. The dish got raving reviews, and I was asked to publish a blog about what I cook everyday.

After many requests, here is the blog. This is no fancy French cooking, just everyday tasty dishes, easy to cook, that should keep you away from pasta, unless you actually want to eat some :) Feedback on recipes is most welcome.

Don't hesitate to ask for recipes with specific ingredients, I'll check if I have something in mind :)

On a final note, some of the recipes posted here will be suitable for vegetarians, but not for vegans. I enjoy things like milk, eggs and cream too much to remove them from my recipes :-D

Sunday, May 1, 2011

Salmon with dill cream sauce

Simple, tasty and easy to do, it's a nice change from the just-grilled salmon.

You need
  • Salmon fillets
  • Dill
  • Crème fraîche (the one you find at Morrisons is very good for this dish)
  • Red vineagar (avoid balsamic vinegar because of the slightly sweet taste)
  • Olive oil
  • Salt and pepper

  • Pre-heat your oven for about 10 minutes at 180°C
  • Pour a tiny amount of olive oil on each salmon fillet. Spread it so it covers the whole surface of the fillet.
  • Put some salt, pepper and dill on the surface of the fillet. During cooking time, this mix will make a nice thin crust on the fillet.
  • Put the fillets in the oven and let them cook. Cooking time varies depending on the thickness of the fillets and how you like your salmon to be cooked. Tip: a few minutes before the salmon is cooked, switch your oven to grill position
  • When the fillets are almost cooked (or when they’re grilling), take out a small saucepan.
  • Pour some crème fraîche in the pan – quantity varies depending on the number of fillets and how much you want to drown your salmon in sauce (although one might question the concept of drowning a fish, but that’s a debate for another day… :)).
    If you’re eating rice with it – which tastes very nice – you may want to cook enough sauce to season the rice with. Use ½ to 1/3 of a crème fraîche pot for 2 fillets + portions of rice for each person.
  • Heat the crème extremely slowly while stirring – position 1 on the hob. Use the smallest saucepan you have, and the smallest spot on the hob – so it doesn’t curdle
  • When it’s more fluid (due to the heat), add half a teaspoon of vinegar, salt, pepper and dill. Taste the mix, as depending on taste, you may want to add more of the ingredients (I love vinegar, and tend to add 1 whole teaspoon, even more sometimes). Even if you don't like vinegar, add some anyway. It will add a stronger taste to the sauce, otherwise, it's going to be a bit bland.
  • Take the saucepan off the hob while you taste and adjust, otherwise the sauce is going to boil.
  • Once you’re happy with the taste, put the saucepan back on the hob for a minute, making sure it doesn’t boil and stir.
  • If you find the cream too thick for your taste, add half a teaspoon of milk. If still too thick, add more milk in increments of half teaspoons.
  • Once the sauce is nicely hot, pour it in a bowl or equivalent.
Remove the salmon fillets from the oven, bring the bowl to the table, and each guest can pour the sauce on the salmon and the rice (or anything you’re serving the salmon with).

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