Orange Salmon with Dill

Preheat oven to 190ºC (375ºF).

Slice oranges into thin slices, removing seeds if necessary. Place half of the slices in a buttered casserole dish. Pick dill leaves (freeze stalks and ave for another use, such as making vegetable broth). Chop dill leaves finely and mix with soft butter and some salt and pepper. Puree everything and mix in the grainy mustard.

Wash and dry salmon. Spread dill-butter mixture evenly on top and place fish in the casserole. Cover with remaining orange slices.

Pour vegetable broth in the dish and place it in the oven for about 15–17 minutes. It should be slightly undercooked; it will continue cooking a little bit while it stands. Take out of the oven and pour broth into a small saucepan. Turn off oven and place salmon back in while you make the sauce, leaving the oven door cracked.

Add heavy cream and white wine to the saucepan with the vegetable broth and cook on high heat, uncovered, for about 5 minutes.

Mix the cornstarch with some cold water and pour slowly into the cooking sauce. You don’t have to add all the cornstarch mixture, just enough to thicken the sauce to your liking. Let bubble briefly and adjust the taste with salt and pepper.

Serve with rice and green salad.