We all enjoy eating good food but sometimes we lack the time to spend hours in the kitchen. Cooking is not rocket science or only for the super-skilled. I believe anyone with some fresh ingredients and a few pots and pans can produce something fantastic. Like this.
I prepared salmon fillets with crème fraîche for dinner tonight. This is another dish which needs a few ingredients but is fabulous when finished. Just some fresh herbs and cream and dry white wine, and of course the salmon, you are sure to make some happy tummies when you serve this to your family or friends.
- 25g unsalted butter
- 3 salmon fillets, about 2oog each, skinned (or not if you prefer)
- 300ml crème fraîche
- 2 tbs snipped fresh dill
- 1 garlic clove, chopped finely
- 100ml dry white wine
- 200g rocket leaves (or baby spinach or watercress), 100g used for the sauce, 100g to garnish or as side salad if you wish
- salt and pepper
1. For the sauce, pour the crème fraîche into a large heavy-based sauce pan and heat gently to simmering point. Remove from the heat and stir dill. Set aside until required. Preheat a low oven.
2. Melt the butter in a heavy-based frying pan. Add the salmon fillets and cook for 3-4 minutes (or 4-5 minutes if using the thick cut portions) on each side or until cooked through. Remove the fish from frying pan and keep warm in a low oven.
3. Add the garlic to the pan and cook, stirring for 1 minute. Pour in the wine, bring to the boil and cook until reduced. Stir in the crème fraîche mixture into the frying pan and cook for 2-3 minutes, or until thickened.
4. Stir in the rocket leaves and cook until just wilted. Season to taste with salt and pepper. Put salmon fillets on serving plates, spoon the rocket sauce over, garnish with some fresh rocket leaves and serve immediately.
Serve it with kipfler potatoes and baby asparagus or any vegetable of your choice.