Fine English Cookery/Michael Smith 1998

Salmon in Cream With Cucumbers
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
1-1/2 kg/3 lb middle-cut salmon or salmon trout 400 ml/3/4 pint single cream 125 ml/1/4 pint water
1 small onion a sprig of dill 30 g/1 oz flour
1 cucumber 125 g/4 oz butter juice of 1 lemon and a little rind
salt and freshly ground pepper



1 Butter an oven-proof dish, finely slice the onion and scatter it over the bottom of the dish.
2 Rub the salmon all over with half the butter. Season it well and place in the dish. Pour the cream and water round it. Chop the dill and add to the cream.
3 Cover with foil or a lid and bake at 200 C/400F/gas mark 6 for 25 to 30 minutes, or until the salmon is cooked. As you are going to skin and fillet the fish, you can legitimately lift the top fillets to see if the fish is cooked through.
4 When it is cooked, skin and bone the salmon (which will give you 4 fillets), using a teaspoon to scrape away the dark 'cream' which is down the spine. Reserve the liquor. Arrange the 4 pieces of salmon in a serving dish and put to keep warm.
5 Melt the remaining butter in the bottom of a smaller pan. Stir in the flour, strain the cream liquor onto this and cook slowly, stirring all the time, until you have a delicious creamy sauce. Season to taste with the lemon juice and the lemon rind.
6 Peel and de-seed the cucumber and cut it into small dice. Add to the sauce. Re-heat and pour over the fish.
7 Garnish with a little more chopped dill.

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