Salmon baked with cream and cucumber

This is a recipe from the River Tamar, once particularly famous for its salmon fishing.  Alas, Tamar salmon is now a rarity.  The dish is, however, absolutely delicious and is worthy of any dinner table – served either as a starter or as a main course.

Preparation Time: 10 Mins

Cooking Time: 25 Mins

Total Time: 35 Mins

Ingredients

For 4 servings…

4 steaks           Salmon     

                     Pepper  - freshly ground, black 

                     Salt          

60 gms            Butter       

1                    Bay leaf     

30 cl               Cream  - double      

½                   Cucumber  

1 tsp               Dill          

To serve

                     Potatoes  - new, boiled          

                     Parsley butter          

To garnish

                     Lemon  - segmented 

                     Dill          

Method

Season the salmon steaks well with salt pepper.  Butter an ovenproof dish generously and arrange the

fish in it.  Add the bay leaf and pour the cream over the fish.  Bake in a moderately hot oven (190°C)

for 20 minutes or until the fish is cooked.

Remove the salmon from the oven and keep warm.  Cut the unpeeled cucumber into matchstick

strips and place in a saucepan with the dill.  Cook gently for a minute in its own juices and season to

taste.

Serve immediately with the salmon and some new potatoes in parsley butter.  Decorate with segments

 of lemon and fronds of dill.

Wine recommendations

A robuist white wine.

Conventional

     Côtes du Rhône blanc

Interesting

     Graves blanc

     Saint Joseph blanc

     Vouvray sec