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salmon with Lemon Cream Sauce (aka fish and chips)

Discussion in 'Geek Recipes' started by TehCamel, May 6, 2010.

  1. TehCamel

    TehCamel Member

    Joined:
    Oct 8, 2006
    Messages:
    4,209
    Location:
    Melbourne
    alright. I'll start off with the fact that I only have 2 appropriate photos. I'll follow that with this fact:
    My kitchen is a total of about 3 free-standing oven-widths long. In that space, I have a free standing oven, an under-bench fridge, and a single sink with draining board. This is an approximation. Just add a dining table that's 60cm square.
    [​IMG]

    We started off with two salmon fillets from Sainsburys. They were about 2cm thick and 4cm wide, and probably 10cm long. About that, anyway.
    To this, we grated the zest of approximately 1/4 of a lemon, about 2tsp of chopped fresh dill, 1/2tsp of ground black pepper, and a squirt of olive oil. It was allowed to rest for around 45 minutes, to come up to room temperature. Just before cooking, some salt was added.

    The salmon was seared on all 4 sides in a very hot fry pan, then placed on some greased foil, into a hot oven of about 180 degrees, for somewhere around 15 minutes. (I forget the exact time.. use your own estimates)
    Before being removed for final standing time.
    [​IMG]

    Using the remains of the seasoning and salmony bits in the pan, we bought it back to the heat and added somewhere in the region of a cup or so of champagne. Use your personal choice :D. This helped deglaze the pan, and also lightened the sauce.
    To the simmering champagne, we added the best part of 300grams of light sour cream and reduced it a little bit. We then slowly added the remains of the lemon zest, as well as lemon juice from the lemon, to taste. Another tablespoon or so, if not more, or fresh dill was added. A pinch of salt, and a tiny bit more champagne was needed to lighten the cream a little bit.
    We then poured this over the salmon, and added some oven baked curly fries.

    Lemon zest garnished it off.
    [​IMG]

    The final recipe was just sort of cobbled together from various sources online, we don't know how we eventually came up with it.
    I'm adapting to the smaller kitchen... slowly :)
     

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