Ingrid van den Arend

Main course, serves 4. Preparation time approx. 30 minutes (plus 1 hour marinating time).

• 4 tablespoon of sugar
• 2 tablespoons of salt
• grated zest of ½ a lemon
• 1 teaspoon of ground coriander seed
• 1 tablespoon of finely-chopped fresh coriander
• 600 grams of floury potatoes
• 3 eggs
• 2 sweet onions
• olive oil for frying
• 2 cloves of garlic
• handful of black olive rings

Preheat the oven to 210° C.
Mix together the sugar, salt, lemon zest, coriander powder and the chopped fresh coriander. Put half of the mixture on a plate Place the salmon on the mixture. Spoon the rest of the salt-sugar mixture over it. Cover and refrigerate for 1 hour.
Peel the potatoes, put them in cold water and salt and bring to the boil. Cook until ready. Drain. Rinse with cold water and allow to cool. Cut the potatoes into ½ cm slices. Boil the eggs for 10 minutes. Rinse with cold water, peel and set aside.
Peel the onions and slice them into thin rings. Heat 2 table spoons of olive oil in a frying pan over a medium-high heat. Sauté the onion gently with plenty of salt and pepper for 5 minutes. Squeeze the garlic onto the onion and sauté gently for a few more minutes.
Rub all the salt and sugar off the salmon with a paper towel. Grease a baking dish with olive oil. Cover the bottom of the dish with half of the potato. Spread half of the fried onion on top. Place the salmon onto this base. Cover with the rest of the potato and the onion. Drizzle with olive oil and bake for 35 minutes until tender and lightly browned. If necessary, place under the grill briefly for extra browning. Top with the olives, boiled egg quarters and possibly some fresh coriander and serve immediately.

Tip: Buy good, fresh fish. You can also use a white fish such as cod for this dish.

Ingrid van den Arend, Cook it!