Heads up! Long post :)

"Jamie - Mehr Leben in der Küche" cover and a photo of the salmon recipe (Fennel-roasted salmon with soft-boiled eggs) from the same magazine

When Jamie Oliver's magazine with the surprising ;) title "Jamie" came out on the German market, I didn't think twice. I had to buy it. What kind of fan would I be if I didn't? Even the look of the magazine pleasantly surprised me. Matte paper, no unnecessary extras like little booklets and ads falling out of the middle, interesting articles and, most importantly, lots of recipes. And not just any recipes, but ones you actually want to make. The colorful photos and descriptions make you want to cook them. It's not just another one of his cookbooks, because the recipes come from different cooks, but you can also find recipes and articles written by Jamie himself. The magazine also has a helpful index of dishes and sample menus that make it easier to use.

fennel-roasted salmon

After reading the whole magazine from cover to cover, I decided to try a few recipes. The salmon went first.

This dish won me over with its simplicity, and at the same time it tastes wonderful. The recipe is by Anna Jones, who recommends using wild salmon for this dish because of its flavor.

fennel-roasted salmon

Ingredients:

(serves 8)

1 tbsp fennel seeds
salt
pepper
1 kg salmon, or wild salmon fillets (500 g each)
1 organic lemon (juice and zest)
6 tbsp crème fraîche
3 tbsp freshly grated horseradish (you can use the jarred kind instead, but not the creamy one)
extra virgin olive oil
16 quail eggs or 8 chicken eggs
2 big handfuls of watercress (I used lamb's lettuce), well washed
1 small bunch of dill

Preheat the oven to 180°C (350°F).

Mix the fennel seeds with a pinch of salt and freshly ground black pepper and crush them in a mortar. Place the salmon skin side down on a baking sheet or in a baking dish, sprinkle with the crushed mixture, half of the lemon juice and the zest of the whole lemon, and bake for about 15-20 minutes (10-12 minutes for wild salmon), until it's cooked just right, still a little translucent in the middle (if you bake it too long, it will be dry).

Mix the crème fraîche with the other half of the lemon juice, the horseradish and a little olive oil, and season with salt and pepper. Put a pot of salted water on to boil for the eggs.

Let the salmon cool, gently remove the skin and break it into large pieces. Cook the eggs (2 minutes for quail eggs, 5½ for chicken eggs), cool them under cold water and peel them.

Spoon some horseradish sauce onto each plate, top with pieces of salmon and scatter the watercress over it. Garnish with the eggs cut in half (2 quail eggs or 1 chicken egg per person) and chopped dill, drizzle with olive oil and serve.

Enjoy!

fennel-roasted salmon

I recommend this dish for Easter dinner. It will go perfectly with żurek (Polish sour rye soup) and white barszcz (a traditional Easter soup), as well as all the egg dishes we eat on this holiday.

While I'm at it, I'd like to recommend a few more dishes from this blog.

Butter babka (a Polish buttery tube-pan cake)

Hussar's roast (pieczeń huzarska, a Polish stuffed beef roast)

Lemon cake (cytrynowiec)

Chocolate babka

Duchess potatoes or potato balls as a side dish for a holiday dinner

Smoked mackerel and egg spread

Apple pie

Viennese cheesecake

No-bake name day cake

Chicken in milk

Chef's salad