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)
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