Haven’t been posting that much on my site lately.😦 Have not been feeling well, so motivating myself to writing was hard!
I have been making dinners though, but not feeling for taking pictures of them. Regretting that now, but I made this baked salmon a couple of weeks ago. My sister made a comment upon eating this dish…..she said ours must be the most frequently fish-eating desi family in Norway. That was a huge compliment! I like to believe that I give my children healthy proper food to eat, and what is healthier then red fish?
I found this recipe in Jamie Oliver cookbook, and I must say that the combination of ingredients was unusual but absolutely lovely!
I thought fresh Fennel would be hard to find, but I found it in my regular grocery store Rema 1000.
1 kg Salmon fillet without skin and bones
2 fresh Fennel
2-3 cloves garlic
1 kg of potatoes
1 tsp fennel seed (saunf)
Two handful of good quality Parmesan Reggiano
300ml single cream
Cut potatoes in slices and boil them for a couple of minutes in salted water, and put them aside. Now slice the onions and fennel. Take good quality EVOO in a skillet and add garlic, onion and fennel and cook on low heat with lid on for 10 minutes till it’s soft and jam-like. Transfer the “jam” to a baking dish, lay the salmon on top (remember to thoroughly salt and pepper the fish) and cover with pre-cooked potatoes. Now in a bowl mix the cream, Parmesan and salt and pepper and pour it over the dish covering it nicely. The bread crust comes on the top and in the oven it goes. Bake in oven on 200 degrees Celsius for 30-40 minutes. (check out that the fish is cooked through). 5 minutes before taking out the bake use a little more Parmesan to grate the dish!
And voila, you have the most gorgeous baked salmon u ever tasted. The fennel does the magic!