I had almost forgotten that it is Wednesday today, since we only came back from the mainland on Monday evening. However, I wouldn’t miss a chance to share this extremely simple and yummy recipe that is another one of O’s favourites (and mine!); the first time he tasted it was for his birthday a few years ago… and he might ask for it soon again, his birthday is coming up next week! I actually cooked the recipe when O’s family was here last month and they loved it as well, even if O’s mother was just a little sceptical at first.
The original recipe is called Lax Lorensborg and I got it from my mother, but I googled it and it seems to come from our local newspaper in the south, Sydsvenskan. I usually make it nowadays without the sherry sauce as it becomes very heavy with both the gorgonzola cheese and the crème fraiche-sauce… And of course we don’t eat it every day.
600 grams salmon filet
125-200 grams gorgonzola*
salt and pepper
If the salmon has skin, put the skin-side down in a, with olive oil, greased oven-proof dish (try to avoid ceramic as I have had one crack into 2 pieces – there is not a lot of liquid in this recipe so better use a stain-less steel one). Cut pockets in the fish and fill with slices of cheese, or if the filet is too thin, just place the cheese on top. Add a little olive oil, salt and pepper. Bake in the oven for 10-15 minutes, 200 degrees C / 400 F.
Optional: Sherry sauce
1 deci-litre half-sweet / half-dry Sherry
1 cube of vegetable stock
2 deci-litres crème fraiche (sour cream)
1 deci-litre chopped dill
Boil the sherry and stock until half has evaporated. Add the crème fraiche / sour cream and dill. Pour the sauce over the baked fish. Serve with boiled potatoes or rice.
*) If you can’t find gorgonzola, for example if you live in a country like Puerto Rico – just take whatever blue / green cheese you can get hold of, such as Danish Blue cheese, Roquefort etc…