cream Archives

Chilli recipes

Litchi, spinach and coconut stir fry

Gnocchi recipes

Oak-smoked salmon with Madagascan pepper gnocchi and a sage and lemon butter sauce

Soup recipes

Chocolate and grenadine cupcakes

25 minutes

Mushroom recipes

Fresh and dried porcini mushroom soup

10 minutes

Lasagne recipes

Dried pear and buttermilk panna cotta

5 minutes

Fish recipes

Spaghetti sole

15 minutes

Roast citrus-salted salmon and lemons served with baked potato in cream

Serves 4 – 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 1/4 hours

Ingredients

1 side (800g–1kg) salmon
Butter, melted
30 g fresh dill
Milled pepper
Watercress

For the potatoes

1 kg potatoes
375 ml cream
2 cloves garlic, crushed
45-60 ml chopped dill
Flaky salt and pepper
Butter, for dotting

Method

Brush the salmon with melted butter. Season with citrus salt and milled pepper.
Place on a baking sheet lined with baking paper and tuck some dill sprigs underneath.
Roast at 200°C for 10 minutes. The thicker part of the fish will be moist and rare, while the thinner end will be firmer, for those who prefer it.

To bake the potatoes: Peel and slice the potatoes very thinly, storing them in a bowl of cold water as you go.
Drain and dry well.
Heat the cream with the garlic, dill and some seasoning until it comes to the boil.
Remove and toss with the potatoes. Turn into a well-buttered 20cm round spring-form pan lined with baking paper. Press down to pack tightly, then dot with butter.
Bake at 190°C until meltingly tender and nicely browned, about 1 hour or longer.

To roast the lemons: Halve each lemon and place cut side up on a baking tray lined with baking paper. Bake at 190°C until soft and juicy, about 20 minutes.
If the salmon seems to be browning too much before the potatoes are tender, cover with paper.
Serve with lemons for squeezing, taking care that they are not too hot to handle.

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Litchi, spinach and coconut stir fry

Oak-smoked salmon with Madagascan pepper gnocchi and a sage and lemon butter sauce

Melon soup

Chocolate and grenadine cupcakes

Fresh and dried porcini mushroom soup

Open mushroom lasagne

Roasted persimmon with purée

Dried pear and buttermilk panna cotta

Spaghetti sole

Aromatic tripe with coconut cream

Roast citrus-salted salmon and lemons served with baked potato in cream

Roast citrus-salted salmon and lemons served with baked potato in cream

Ingredients

Method