Brokelmann Family Baked Marinated Fresh Salmon
Why I Love This Recipe
There is always an abundance of great fish – you can either get some at one of the local markets or from the visspecialist on ‚van der Hooplan’ in Amstelveen.
This recipe goes well with mashed potatoes – another ingredient Dutch people love to make their preferred ‚Stamppotjes’.
Ingredients You'll Need
1 x 2.7kg salmon, filleted
Juice and grated rind of 2 limes
4 tablespoons chopped fresh dill
Salt and freshly ground black pepper
1 large onion, finely chopped
450g fresh baby spinach, grated
Freshly ground nutmeg
1 x 425g tin of lobster or crab bisque
Juice of 1 small lemon
4 tablespoons pouring double cream
1 tablespoon chopped fresh dill
Put the salmon fillets into a large shallow, not-metallic dish. Pour over the lime juice, grated rind and the chopped dill. Season, cover and marinate in the fridge overnight.
Melt the butter in a large non-stick frying pan, add the onion, and cook for a few minutes at medium heat until soft and almost transparent. Return to high heat and add the spinach. Stir continuously until all the moisture has evaporated. Season with salt, pepper and freshly ground nutmeg. Allow the filling to cool.
Well butter a large sheet of foil, and lay the skinned salmon fillet, skinned side down, on the foil. Season the fish, and spread the spinach mixture evenly over the surface. Put the second side of salmon, skin side down on a chopping board. Cut through the flesh, but NOT through the skin, into ten to twelve portions, allow larger portions at the tail and smaller portions as the salmon widens. Season the fish and place it ‚cut’ side down, skin side up, on the spinach.
Lift the foil over and secure tightly at the ends and side. The salmon is now loosely wrapped in a secure parcel like a giant Cornish pasty. Leave in the fridge until required.
Put on a baking sheet, skin side upwards, and slide on to a grid shelf on the floor of a preheated oven (200°C) and roast for 25-30 minutes, turning the baking sheet round once during this time. To test for doneness, carefully open the foil and check taht the salmon has changed to an opaque pink. It will then be done.
When ready to serve, lift the salmon from the foil on to a long plate and carefully peel the skin off the top. Dust with chopped parsley. The salmon will easily cut into neat slices.
For the sauce, heat the can of bisque on high heat, stir in the lemon juice and cream, and bring up to boiling point. Season with salt and pepper and chopped dill. Serve with the salmon.
TO PREPARE AHEAD
Prepare the salmon to the end of stage 4 and keep in the fridge for up to 24 hours.