Salmon in a Cream-and-Roe Sauce
Cooking time
40
Portions
4
Tender salmon steaks baked in foil and finished with a silky cream-and-roe sauce make an elegant yet easy dish for both weeknights and special occasions. The method is quick and fuss-free, while the sauce adds a luxurious, briny brightness that complements the fish.
Caloric content: 420kcal
Ingredients
Preparing the fish
Rinse the salmon steaks and pat them dry with paper towels. Season both sides lightly with salt and black pepper. Cut the lemon into wedges.
Baking in foil
Place each steak on a piece of foil and top with three lemon wedges. Seal the foil tightly so juices don’t escape. Preheat the oven to 180°C (350°F) and bake for about 25 minutes, until the fish is cooked through.
Making the sauce and serving
Dissolve the cornstarch in 2 tbsp of the cold cream. Heat the remaining cream until it just begins to simmer, then whisk in the cornstarch mixture in a thin stream, stirring until the sauce thickens. Let the sauce cool to warm, then gently fold in the red caviar. Spoon the sauce over the baked salmon and serve.
Serve the salmon hot, spooning the warm cream-and-roe sauce over the top. Boiled potatoes or a simple green salad make fitting sides. Store leftovers in an airtight container in the refrigerator for up to 48 hours—reheat gently and warm the sauce slightly before serving. For variation, add chopped fresh herbs or a little mustard.
