Ahjulõhe / Oven Cooked Salmon

Kuigi ülalolev pilt ei vasta mitte mingil moel minu ootustele, on see lihtne ja maitsev lõheroog juba ammustest aegadest minu kulunud lemmikute-nimekirjas. Igati pidi on see järele proovitud ja teiste sarnaste retseptidega proovile pandud, kuid selle juurde tuleme ikka ja jälle tagasi ja sööme seni, kuni kõhud punnis.



Kolmele näljasele läheb vaja:

600 g puhastatud lõhefileed (mul oli kolm umbes 200 g kaaluvat tükki)

soola, pipart

poole sidruni mahl

2-3 keskmist sibulat

peotäis tilli

400 ml (hapu)koort

Pane ahi 200 kraadi peale soojenema. Aseta lõhefilee nii suurde ahjuvormi, et ruumi jääks ka kastme ja sibulate jaoks, kuid mitte liiga suurde, sest muidu voolab kaste laiali. Pritsi peale sidruni mahl ja puista igale fileele umbes näpuotsatäis soola, soovi korral ka veidi pipart. Haki sibul pool-ratasteks, aseta kala peale. Sega hapukoor tilli ja vähese soolaga, vala lõhele nii, et ka sibulad oleks täielikult kaetud. Küpseta umbes 40 minutit või seni, kuni lõhe on heleroosa ja sibulad pool-pehmed. Serveeri riisiga.

Even thought the first picture doesn't do any justice to the dish, this is the great oven salmon recipe that has been in my mental favourites list for quite a few years now. It has been tried out in a number of ways and confronted with other salmon recipes, but this is the one I keep coming back to.
For three hungry persons you'll need:

600 g of cleaned salmon fillets (I had three that weight about 200 g)

salt, pepper

juice of half a lemon

2-3 mid-sized onions

a handful of dill

400 ml of sour cream or about 15% cream. 

Preheat the oven at 200 degrees. Place the fillets into an oven form big enough to fit the sauce as well, but not so big that the sauce will spread without covering the fish and onions. Sprinkle on the lemon juice and a pinch on salt and pepper on each fillet. Chop the onions into crescents and place on top of the fish. Mix the cream with the chopped dill and some salt, spread on the onions so that they are fully covered. Bake for about 40 minutes or until the fish is light pink and the onions soft but still slightly crunchy. Serve with rice.