Both inspired by their Grandmother’s and Mother’s balabusta capabilities, catering for twelve when they only had four for dinner, meet Tracey Fine & Georgie Tarn, the British Thelma and Louise of kosher cooking. Founders of The Jewish Princess, Tracey and Georgie both felt so passionately about Jewish food and lifestyle, they saw a niche in the market to create something new and refreshing, the result, The Jewish Princess was born in 2005.

Launching their fourth book The Modern Jewish Table in August 2017 who better to turn to for some inspiration for either a feast for friends or your person of fancy this February. Simantov were delighted to meet with The Jewish Princess to find out all about the perfect dish this Valentine’s day. So whether you are cooking for two or maybe a few this Valentine’s make sure you take a look at this dish. Warning; includes plenty of fizz!


250g/9 oz. fresh salmon slice per person (approximately)

2 pinches of fresh dill

2 medium onions peeled and sliced

400 ml cava (or sparkling wine of your choice)

salt and black pepper

for the crème fraiche sauce

2 teaspoons plain flour

4 tablespoons water

8 tablespoons crème fraiche

4 tablespoons sieved fish stock

2 tablespoons fresh lemon juice

2 teaspoons of dried dill

salt and black pepper to taste


Preheat oven to 180c,350f, Gas Mark 4

Wash the salmon and place on a large sheet of foil on a baking tray.

Add the rest of the ingredients.

Loosely bring the sides of the foil together with your hands and scrunch the foil together, (sealing it) to make a parcel around the fish.

Bake for approximately 10-15 minutes

Unwrap your parcel and remove the fish with a slotted spoon.

Reserve the stock.

To make the sauce, mix the flour and water together until smooth.

In a saucepan over a low light slowly heat the crème fraiche.

Add the stock, lemon juice, dill and seasoning.

As the sauce begins to simmer, add the flour paste.

Continue to stir on a low heat for at least a minute until the sauce thickens.

Remove from heat and serve with the Salmon.

JP’s Note: Don’t forget to serve a glass of the pink stuff with this delicious dish.


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