Since I started eating out in Copenhagen, the word "laks" meaning "salmon" was everywhere. You could eat salmon in every sandwich bar and restaurant. Sometimes it was in a salad, sandwich or just grilled fish. Always served with herbs and lemon. So delicious!
Everybody was speaking about "laks" even those who only knew English and not Danish:
- What are you making for dinner tonight?
- I'm making laks.
Somehow the word is so strongly rooted in the Danish culture that you just have to use it :)
I love the match of salmon and lemon. Salmon is a fatty fish (rich in good Omega 3 acid fat) and lemon balances it with its freshness. I recommend serving this dish along with steamed broccoli- for keeping the maximum of their nutritional values and paraboiled and wild rice.
Ingredients for 2 servings:
- 350 g of fresh salmon
- 200g of 18% fat cream
- 1 heaped teasp of cane sugar (regular sugar is also ok)
- 1 tablsp of butter
- juice from 1/3 of lemon
- juice from 1/3 of lime
- half teaspoon of each of the following herbs: provencal herbs, corriander seeds (smashed with a knife), thyme
- salt and pepper
Wash the salmon thoroughly, dry with a paper towel, and place in a casserole dish. Rub it with salt, pepper and the herbs. Cover the dish with clingfilm and put into the fridge for around 30 min.
In a small pot melt the butter and add the flour mixing very fast. Add some water (about 100 ml) and mix thoroughly. When it boils take some of the sauce (2-3 tablesp) and add to the cream and mix it. Then, you can pour the cream back to the sauce and boil. Add the sugar, lemon and lime juices, salt and pepper and simmer for around 5 min.
Pour the sauce over the salmon and cover the dish with aluminium foil. Bake in 220 Celsius degrees for about 15-20 min. Do not keep it too long in the oven.
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