This amazing recipe from Sophie Dahl’s Voluptuous Delights lives up to its name. It’s exactly the sort of recipe that would never have passed my lips before The Dissident Diet: cream and cheese in the same pan! It has become a midweek staple because it’s easy, quick and delicious.
- 4 small yellow onions
- Salt and pepper
- 142ml single/light cream
- 50g grated Parmesan or Gruyère
- 2 fat skinless fillets of wild salmon
- light olive oil
- 1 lemon
1.To begin, peel the onions and boil them whole in a pan of water for 20 minutes. Preheat the oven to 180°C/Gas mark 4.
2.When the onions are tender, take them out of the water and cut them in half. Place them in a heatproof shallow dish, season them, add the cream and sprinkle the grated cheese on top. Put them in the oven for 25-30 minutes.
3.When the onions have been cooking for 15 minutes, wash and season the salmon. Pour a generous slick of light olive oil on each fillet and squeeze the juice of half a lemon over each. Heat a grill pan and sear the salmon for about five minutes on each side.
4.By now the onions should be bubbling and golden brown on top. Serve on a plate with the salmon and a plain green salad, with a sharp vinaigrette.