Post by tassi on Nov 11, 2003 20:53:28 GMT -6
WHOLE BAKED SALMON ~ with cream and dill sauce...
you need a large oven for this dish and a very big baking dish with a rack.. it looks superb when placed in the centre of a table for serving..
you can also make the same dish with salmon steaks or fillets, just using a pan, cooking the fish first in very litle oil [removing fish and keeping warm] and then adding the onion and wine later and cooking down with the juices of the fish.. adding cream and thickening at the end of the process..
1 x 2 - 3 kg. fresh salmon cleaned rinsed in fresh water and patted dry
1 x large onion peeled and sliced thickly
1 x generous cup of dry white wine
1/2 x cup of pure cream
salt and pepper
1/2 cup chopped dill and some sprigs for garnish
method:-
pre-heat oven to 200c
lay onion rings in the bottom of the baking dish.. spreading them all over the dish..
cut slits diagonally along the fish side about 6 cm. apart and fill with butter, salt and pepper the inside of the fish.. and add a generous dollop of butter.. place fish on the rack over the baking dish ~ brush with melted butter or margarine, and salt and pepper generously.. pour the white wine over the fish and allow to drain into the baking dish..
place in the centre of the oven.. and allow to cook for about 20 minutes.. to check lift the flap on the fish innards and if the butter is melted then the fish is cooked... it could take up to 30 minutes.. BE VERY CAREFUL NOT TO OVERCOOK.. as salmon dries out easily.. remove from the oven place on dish.. cover lightly with aluminium foil.. and keep warm remove the onions from the baking dish... and using a little more wine.. scrape all dripping etc., of the bottom of the baking dish.. and pour into a saucepan.. adding cream and adjusting the seasoning, add the chopped dill.. bring to a slow boil stirring occasionally.. until the sauce has thickened slightly.. pour into a warmed jug for serving..
i would normally serve the fish on a bed of leek and potato mash, and a side salad... garnish with dill sprigs..
you can make more or less sauce by adding more wine or more cream or both... or lessen it by reducing it on a medium heat...
you need a large oven for this dish and a very big baking dish with a rack.. it looks superb when placed in the centre of a table for serving..
you can also make the same dish with salmon steaks or fillets, just using a pan, cooking the fish first in very litle oil [removing fish and keeping warm] and then adding the onion and wine later and cooking down with the juices of the fish.. adding cream and thickening at the end of the process..
1 x 2 - 3 kg. fresh salmon cleaned rinsed in fresh water and patted dry
1 x large onion peeled and sliced thickly
1 x generous cup of dry white wine
1/2 x cup of pure cream
salt and pepper
1/2 cup chopped dill and some sprigs for garnish
method:-
pre-heat oven to 200c
lay onion rings in the bottom of the baking dish.. spreading them all over the dish..
cut slits diagonally along the fish side about 6 cm. apart and fill with butter, salt and pepper the inside of the fish.. and add a generous dollop of butter.. place fish on the rack over the baking dish ~ brush with melted butter or margarine, and salt and pepper generously.. pour the white wine over the fish and allow to drain into the baking dish..
place in the centre of the oven.. and allow to cook for about 20 minutes.. to check lift the flap on the fish innards and if the butter is melted then the fish is cooked... it could take up to 30 minutes.. BE VERY CAREFUL NOT TO OVERCOOK.. as salmon dries out easily.. remove from the oven place on dish.. cover lightly with aluminium foil.. and keep warm remove the onions from the baking dish... and using a little more wine.. scrape all dripping etc., of the bottom of the baking dish.. and pour into a saucepan.. adding cream and adjusting the seasoning, add the chopped dill.. bring to a slow boil stirring occasionally.. until the sauce has thickened slightly.. pour into a warmed jug for serving..
i would normally serve the fish on a bed of leek and potato mash, and a side salad... garnish with dill sprigs..
you can make more or less sauce by adding more wine or more cream or both... or lessen it by reducing it on a medium heat...