To try: this recipe for Norwegian salmon baked in meringue crust.
First, preheat the oven to 240 °C.
Place a sheet of parchment paper on a baking tray.
Wash the lemon well and remove the zest. Set aside.
In a large bowl, whisk the egg whites with 2 tablespoons of pulp-free lemon juice using an electric mixer until a soft mixture forms.
Then add the salt gradually while whisking; the meringue should become stiff and form a peak.
Lower the speed of your mixer and add the sifted flour.
Spread a third of the meringue in a thin layer to create a base slightly larger than the salmon fillet. Place the fillet skin side down. Season with salt and pepper.
Peel and slice an orange thinly.
Place the lemon zest, thin slices of shallots, fennel ginger, orange slices, and star anise on the salmon.
Add the herbs on top and then cover with the remaining meringue.
Bake for 30 minutes.
Meanwhile, in a small saucepan, sauté some small shallots in a knob of butter.
Juice 2 oranges and add to the pot. Bring to a boil for 3 minutes.
Strain the mixture and pour the obtained juice back into the saucepan. Add the very cold cubed butter while whisking, along with the zest.
To finish, remove the meringue and the flavorings, then serve the salmon with the orange butter accompanied by, for example, a potato purée.
0 servings
8
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