2 tbsp olive oil
2 lemons, sliced into thin disks (remove as many seeds as you can)
1 bunch fresh dill, chopped
1 large salmon fillet (about 1.4kg), with the skin on
1 tbsp brown sugar
1 tsp salt, plus more if necessary
½ tsp black pepper, plus more if necessary
½ cup vodka, gin or aquavit
2 tbsp coarse-grain mustard, plus more if needed
1 cup light cream
Smear the oil on the bottom of a medium-roasting pan. Spread the lemon slices in a single layer. Pile the dill at the centre, where you plan to lay the fish, and top it with the fish, skin side up. Use a sharp knife to make crosshatch marks (about an inch apart) on it. Combine the brown sugar, salt and pepper, and rub the mixture all over the fish, pushing it into the cuts. Let the fish rest for up to 30 minutes.
Preheat the oven to 250 deg C. Roast the fish until it’s just cooked through and the skin is crisp. Carefully remove it to a deep serving platter (it may break into pieces, but that’s okay), leaving the lemons and dill in the pan.
Put the pan on the stove over one or two burners. Heat on low until the lemons and dill start to sizzle. Remove the pan from the heat and slowly stir in the spirits, using a spatula to loosen the browned bits from the bottom of the pan. Return the pan to the heat. When most of the liquid is cooked off, stir in the mustard and cream. Adjust the heat so the sauce bubbles gently, and keep cooking and stirring until the liquid thickens enough to coat the back of the spatula (do this just a couple of minutes more). Pour the sauce (lemons, dill, and all) over the fish and serve immediately.
You Make: 6 or more servings.