For 5-6 diners:

Salmon:

1 kg salmon fillet

150g pesto genovese

1 dl cream

two oranges

barbecue seasoning

salt

some butter

Mashed potatoes with dill:

Potatoes

Milk

Water

Butter

1 punt of dill

salt

Preparation:

• Heat oven to ~200C
• Butter up a casserole
• Wash the salmon fillet, then place it skin up on the casserole.
• Cook the fillet in the oven for about 10 minutes. Take it out, and use a fork to remove the skin
• Cut an orange in half and squeeze the juice on the fillet. Use the whole orange.
• Season the fish with the barbecue seasoning. There can be quite a lot of it, a steady spread on the whole fish. Add a sprinkling of fine sea salt, or maybe salt chips.
• Use a spoon to cover the fish with the pesto genovese. I used about 3/4 of a 190g jar. Spread the pesto as a steady layer.
• Take another orange, cut it in half, too, and sprinkle the other halve’s juice on the pesto.
• Add cream, very gently so it stays on the fish with the pesto and doesn’t just run out of the sides or wash the pesto away.
• Put back into oven for 20 minutes.

Mashed potatoes with dill:

• Make as normal mashed potatoes with butter and salt to taste, then use a pair of scissors to cut a punt of dill in with the mashed potatoes.

Eat, enjoy. I suggest wine. ;) And remember to eat in a good company with some good music. :)