Baked Salmon with Prosecco & White Chocolate Jus Recipe
Impress loved ones with this delicately baked Salmon and a rich, creamy Prosecco sauce with a hint of white chocolate.
Preheat the oven to gas mark 4, 180?C.
Place the salmon fillet onto a sheet of aluminium foil large enough to envelope the salmon easily.
Cover the salmon with 10ml of freshly squeezed lemon juice.
Fold the edges of the foil together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish.
Put the salmon parcels in a roasting tin and cook in the centre of the oven for 15 - 20 minutes, depending on the thickness of the salmon.
Remove from the oven and, keeping the foil parcel sealed, rest the fish for 5 minutes.
Peel and finely chop the shallots.
Place a pan on the stove and add the Prosecco and the chopped shallots.
Bring to the boil and then simmer for 4 -5 minutes.
Add the salt, pepper, lemon juice, and finely chopped dill and stir until all the ingredients have blended together.
To help the sauce to thicken add the cold butter and allow it to melt into the jus.
Add the white chocolate to taste - be careful not to use too much of it will overpower the delicate dill.
Allow the chocolate to melt into the jus.
Drizzle the jus over the baked salmon and serve with Sugar Snap Peas.
Serves: 2 people
- Ease of preparation: Easy
- Cooking time: 20 minutes
- 2 Salmon Fillets
- 10ml freshly squeezed Lemon Juice
- For the Jus:,2 Shallots
- 150ml Prosecco
- 25g cold Unsalted Butter
- 100ml freshly squeezed Lemon Juice
- 15g White Chocolate Drops
- 35ml Fresh Single Cream
- Sea Salt and ground Black or White Pepper
- 5 sprigs of Dill
- Sugar Snap Peas to serve.
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