Noct and co. needed to travel all the way to Old Lestallum to discover Kenny’s “special” salmon dish, but with this recipe you can enjoy it from the comfort of your own home!
Active cooking time: 20 mins. Total cooking time: 25 mins. Serves 4
Ingredients:
4 6oz (170g) fish skinless boneless fillets, about ½ inch (1.5cm) thick (cod works nicely, but any thick fillet will do)
salt & pepper, to taste
4 tbsp butter, unsalted (56g)
¼ cup heavy cream (60mL)
2 oz cream cheese (57g)
1-2 garlic cloves, minced
1 tbsp Dijon mustard (15mL)
1½ tbsp lemon juice (23mL)
1½ tbsp finely chopped shallots or scallions, white part only (23mL)
pomegranate seeds or smelt roe, for garnish
Preheat oven to 390°F (200°C).
Sprinkle both sides of each fillet with salt and pepper. Place the fillets in a baking dish - make sure the fish isn't crammed in too snugly.
Place butter, heavy cream, cream cheese, garlic, mustard, lemon juice, salt, and pepper in a small saucepan on medium heat. Stir constantly until melted and smooth.
Sprinkle chopped shallots over the fish, then pour the sauce on top.
Bake for 10-12 minutes, or until the fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon the sauce in the baking dish over the fish, and garnish with pomegranate seeds for a sweet addition or smelt roe for a savory one (I used pomegranate seeds).
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