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Salmon in white chocolate, dill and lemon sauce

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This fish supper is suitable for a dinner party or special meal, but a lot of the ingredients might already be in your storecupboard.

Ingredients

For the sea salt and brown sugar potatoes

For the white chocolate, dill and lemon sauce

For the salmon

Method

  1. To make the potatoes, preheat the oven to 190C/170C Fan/Gas 5.

  2. Place all the potato ingredients in a roasting tray and mix well. Roast in the oven for 1 hour, mixing occasionally. The potatoes should be golden and slightly sticky, leave them in longer if you want a darker, stickier finish.

  3. To make the sauce, heat the oil in a frying pan and gently fry the onion until softened. Add the stock and simmer until reduced by two thirds. Add the lemon juice, zest and crème fraîche and simmer for 5 minutes. Place the white chocolate in a large bowl and pour in the onion mixture, whisking well until the chocolate has melted and the mixture is smooth and glossy. Add the spirit, herbs, pepper and salt and stir to mix. Serve immediately or store in the fridge until needed.

  4. To make the salmon, heat the oil in a frying pan, season the salmon and fry skin-side down for 2–3 minutes. Turn the fish over and cook for another 2 minutes or until cooked through.

  5. Serve the salmon with the potatoes, sauce and rocket, lettuce or vegetables.

Recipe Tips

The white chocolate sauce works well with any fish, green vegetables, tofu or chicken.