Thursday, 18 September 2014

Madhouse recipe : Baked Salmon with Laughing Cow Sauce

With two out of three of the Madhouse kids not keen on fish, it's not on the menu as often as I'd like. As I was cooking salmon fillets, I decided to try to win them over by recreating an often talked about dish from the school canteen. It worked really well and was really simple.

Baked Salmon with Laughing Cow Sauce

1 salmon fillet per person
garlic pepper (optional)

for the sauce :

20cl liquid crème fraîche
6 Laughing Cow triangles (or similar)
a sprinkle of grated parmesan

Pat the salmon dry with kitchen roll then place on a baking tray and sprinkle with garlic peppr. Put under the grill for 12-15 minutes until cooked through and slightly crusty on top.

Meanwhile put the crème fraîche in a saucepan and heat until a few bubbles start to appear. Drop in the cheese triangles and stir, squishing them with a fork to help them melt. When the sauce is thick and lump-free, turn off the heat and sprinkle in the parmesan. Stir until it's thoroughly mixed and melted.

Serve the salmon (you might want to remove the skin if you have fussy kids !) and pour over the Laughing Cow sauce. Serve with mash or rice and a vegetable or salad. (A mixture of cherry tomatoes, cucumber, olives and sweetcorn was what I served and it worked very well.)

Other blogposts you may be interested in :

Globe-cooking recipe : Kimchi (Korea)

1 comment:

  1. Ooh that sounds nice, I am doing a carb free week next week so that and veg would be lovely!