A visit from a friend made me think of the times back at uni in England and that's how I came up with this recipe. Salmon with spring potatoes would be often served on official occasions back in College. Add to that a creamy lemon sauce, and in my mind forms sth which I deeply associate with England, even if falsely so. It takes only minutes to make, so it's a perfect dinner to make after work when you're too tired to spend hours in the kitchen.
You'll need:
salmon fillet
red pepper
fennel seeds
shallot
juice from 1 lemon
4 spoons of white wine
4 spoons of broth
4 spoons of cream freche
2 spoons of butter
to serve with:
fresh fennel
pomegranate
olive oil
spring potatoes
1. Put the potatoes to the boil, they take the longest to make.
2. To prepare the lemon sauce: chop the shallot and fry it together with a generous dose of butter in a small pot. Add white wine, broth, lemon juice and simmer. Add the cream and simmer a minute more. Allow to reduce and then blend.
3. Sprinkle the salmon fillet with a bit of olive oil, season with salt, red pepper and fennel seeds, and put in the oven, pre-heated to 200 degrees and set to a grill option. It should take around 10 minutes for it to be ready.
4. Finely slice the fennel and serve as a light salad together with pomegranate seeds and a bit of olive oil.
4. Assemble the ingredients together, et voila!
Buon appetito!
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