You will need
4 small yellow onions
Salt and pepper
142ml single/light cream
50g grated Parmesan or Gruyère
2 fat skinless fillets of wild salmon
1.To begin, peel the onions and boil them whole in a pan of water for 20 minutes. Preheat the oven to 180°C/Gas mark 4.
2.When the onions are tender, take them out of the water and cut them in half. Place them in a heatproof shallow dish, season them, add the cream and sprinkle the grated cheese on top. Put them in the oven for 25-30 minutes.
3.When the onions have been cooking for 15 minutes, wash and season the salmon. Pour a generous slick of oil on each fillet and squeeze the juice of half a lemon over each. Heat a grill pan and sear the salmon for about five minutes on each side.
4.By now the onions should be bubbling and golden brown on top. Serve on a plate with the salmon and a plain green salad, with a sharp vinaigrette.
Recipe, Miss Dahl’s Voluptuous Delights by Sophie Dahl (Harper Collins)Click here
to go to the original article on Red OnlineClick here
to see Sophie dahl's grilled salmon with baked onionsClick here
to see Toasted sourdough with grilled asparagus, smoked salmon and poached eggsClick here
to see Fish Tenga