It's ready in less than 30 minutes!
This recipe is the only one approved by my husband; he's very skeptical when it comes to cooked salmon. We usually eat it lightly salted, but the topping works wonders – it's festive, creamy, and full of flavor.
The sweet cranberries and tart pomegranate balance each other out and transform the fish into a very wintery dish.
Ingredients:
1.2 kg salmon fillet from Ocean Fish
3-5 cloves of garlic
2 cloves
70 g butter
2-3 tablespoons of honey
200 g sour cream 30%
100 g dried cranberries
4 tablespoons of cognac
0.5 pomegranate
50 g almond flakes
parsley for serving
salt and white pepper
Method of preparation:
Season the fish with salt and white pepper, to taste, and let it sit for 15 minutes.
Transfer it to a baking dish.
Preheat the oven to 210 C on convection mode.
Finely crush the garlic cloves and add them to a pan with 50 g of butter and cloves. Sauté briefly to infuse the butter with fragrance.
Pour the butter with garlic and honey over the salmon, distributing it evenly. Bake the salmon for about 15 minutes. At 10 minutes, I usually check it to ensure it doesn't overcook and pour any liquid accumulated in the pan back over the salmon.
Meanwhile, sauté the cranberries with the remaining butter and cognac.
When it's ready, transfer it to a serving dish, preferably without skin, so guests don't have to deal with it on their plates.
Add the sour cream and other ingredients on top.
Bon appétit!
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