FISH: Salmon roasted with garlic cream is quite delicious.

ROASTED SALMON WITH GARLIC CREAM:



4 whole bulbs garlic

3 tbsp. butter

1 cup creme fraiche****

1 tsp. mustard

2 lb. fresh salmon fillet

salt and pepper to taste



Remove outer shells from garlic bulbs, leaving bulbs intact and cloves unpeeled. Place bulbs in a saucepan, adding water to barely cover and bring to boil over high heat. Reduce heat and simmer 40 minutes, adding more water if necessary to keep garlic heads covered. Remove from heat and let cool.

Squeeze garlic pulp out from cloves into the bowl of a food processor fitted with steel blade. Add butter and puree mixture with on & off pulses. Add crème fraiche and mustard and process on & off until blended. Transfer to a bowl and set aside.

Cut salmon into 6 to 8 oz fillets. Spread top surface of each fillet with some of the garlic-cream puree. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 day.

Preheat oven to 350 degrees F. Place fillets on a lightly buttered baking dish and add salt and pepper to taste. Roast for 7 to 10 minutes until it is cooked to your liking. Serve immediately.



****CRÈME FRAISHE:


1 cup whipping cream 1 tbsp. buttermilk


Combine whipping cream and buttermilk in a clean glass jar. Cover and shake well. Let stand at room temperature until thickened, 24 to 36 hours. Refrigerate and use within 5 days.