INSTRUCTIONS:

Lay the bay leaves in the soaked clay pot. Sprinkle half the scallions over, then arrange the salmon steaks on top. Sprinkle half the dill, the remaining scallions, the sugar and seasoning evenly over the fish. Trickle the lemon juice over, then do the same with the melted butter. Cover the pot and place in the cold oven. Set the oven at 425F. Cook for 30 - 35 minutes, or until the salmon is cooked.

Meanwhile, stir the remaining chopped dill into the sour cream. Use a fish slice to transfer the fish carefully to warmed plates. The bay leaves may be reserved for garnishing. Stir the cooking juices into the dill cream and taste for seasoning. Pour a little dill cream over each salmon steak and offer the rest separately. Garnish with dill and bay, if liked. Serve at once, with new potatoes and salad.

Serves 4.
INGREDIENTS:

4 bay leaves
4 scallions, chopped
4 salmon steaks
4 tablespoons chopped dill
2 teaspoons superfine sugar
salt and pepper
2 tablespoons lemon juice
4 tablespoons melted butter
1 cup sour cream
dill sprigs, to garnish
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Copyright 2008 4G Company, Bentonville, AR
Email us at [email protected]
Recipe courtesy of Salamander Books, Ltd. and Romertopf.
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Dill-Creamed Salmon Steaks
A Romertopf Clay Baker Recipe
Click here to view and buy Romertopf Clay Bakers
#01122
Fish Baker
$37.50
The Romertopf fish baker was specifically designed for cooking with fish. It is longer than the traditional Romertopf so the entire fish can be laid across the bottom. Your fish will never be more tender. Serves 2 to 4 - up to 3 lbs.