Vincent’s Salmon with Cream & Vegetables
Preparation time: 10–15 minutes
Cooking Time: 25–30 minutes
Level of Difficulty: Very Easy
Occasion: Dinner Party or Sunday Lunch
Approx 1 Kilo of Salmon Fillet in one piece if possible — (Enough to
feed 4 generously or 6 if you’re having a starter)
3 Medium to large carrots
1 Large fennel bulb
1 Medium Onion
1 Large Red Pepper
2 Large Celery Stalks
200g Green Vegetables (Green Beans, Asparagus etc.)
3 Tbsp Chopped Flat Leaf Parsley
1 1/2 Tbsp Chopped Dill
1 1/2 Tbsp Chopped Chervil (Not absolutely necessary)
Grated Rind of 1 Lemon
Juice of 1 Lemon
400 ml Creme Fraiche
150 ml White Wine (Chardonnay, Viognier, Sauvignion Blanc)
Preheat your oven to 200C (Medium hot oven). Put the vegetables through a food processor with a shredding/julienne blade. Transfer the grated vegetables to a mixing bowl. Add the grated lemon rind. In a separate mixing bowl, add the Creme Fraiche, lemon juice, white wine, chopped herbs and mix well. Season this with generous amounts of pepper and some salt. Pour the liquid mixture over the vegetables and mix thoroughly. When you’re done, you should have a very wet mix of vegetables sitting in but not covered by liquid.
Partially strain and arrange 3/4 of the vegetable mixture evenly on the bottom of a large and flat backing pan/tray. Place the salmon fillet skin-side down on the vegetables. Season the salmon. Strain and place the remainder of the vegetables on the fish. You should have about 1 1/2 cups of liquid left in the bottom of your mixing bowl. Pour that over the salmon.
Bake the salmon for 25–30 minutes, checking half-way and basting the fish with some of the cooking liquid. When the time is up, check that the fish is cooked. It should be a bit “pink” in the middle.
Serve over white rice or boiled new potatoes and with some steamed green vegetables.
Chef’s Tip: If the Salmon and vegetables render too much liquid during cooking, and the sauce looks watery/runny, then when you are done cooking, remove the fish from the pan along with most of the vegetable mixture. Take the remaining vegetables and all of the liquid and place in a pan. Add 2 Tbsp of creme fraiche, and reduce on a medium/high heat (stir regularly). When the sauce has achieve a pleasing consistency, add some of the fresh herbs if you have any left for color and pour over the fish and vegetables.
