September 18, 2008

Salmon with pink peppercorns and root veggies

I really do have enough cookbooks, but recently I treated myself to another one, anyway. Ha!
I got a gift card from someone and really wanted this: Saras kök, Sara´s kitchen, by Sara Begner. She was the chef of the Swedish TV show Toppform some years ago, and then she has had another TV show with the journalist Ann Söderlund about family food. I wasn´t too impressed by them, but her cookbook is nothing but excellent. Tempting recipes, nice photos, nicely written - it inspires me!
A and I have tried several of the recipes and some of them will show up on this blog - first out is this delicious and easy salmon, baked in the oven with three different kinds of onion, wine and my favourite; pink peppercorns. Serve it with just boiled new potatoes or try the root veg mash - although you have to use winter potatoes for that. I like recipes where you can serve each part on its own - the mash would be good with meat, the onions with rice served as a vegetarian dish, and the salmon with a cold sauce perhabs...

Salmon with pink peppercorns and root veggies
Serves 4
600 grams fillet of salmon
1 tbsp pink peppercorns
2 tsp flake salt
1 leek
1 red onion
1 yellow onion
200 ml white wine
100 ml cream
1 tbsp olive oil
1 tsp sugar

Cut the salmon in four pieces and put them close together in an ovenproof dish. Crush the pink peppercorns and salt to a coarse powder and spread it over the salmon.Cut the leek in slices, the red onion in wedges and the yellow in rings (or as you wish). Mix it all and spread it around the fish.Pour wine, cream (use any fat content you are comfortable with, I used some cooking cream) and olive oil over the onion and sprinkle over the sugar. Bake in 175C for 20 minutes.

Root veg mash

800 grams potatoes
200 grams parsnips
200 grams celeriac
1 cube veggie stock
juice and finely grated zest from one lemon
1 tbsp olive oil
pinch of white pepper
1 "bunch" of dill - hmm. Maybe a good handful is enough? Parsley is good too

Peel and cut all the root veggies in pieces and boil them until soft, about 15 minutes. Drain.Melt the stock cube in 100 ml boiling water, pour in lemon juice, lemon zest and olive oil. Spice to taste with white pepper. Pour it over the soft root veg and mash it up coarsely.Chop the dill and stir it into the mash. Serve with salmon and enjoy.

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