Baked Salmon with Prosecco & White Chocolate Jus

Serves: 2
Ease of preparation: Very Easy
Preparation time: 10 mins
Cooking time: 20 mins

Ingredients

• 2 Salmon Fillets


• 10ml Lemon Juice

Jus Ingredients:

• 2 shallots, peeled and finely chopped


• 150ml Hotel Chocolat Prosecco (available in store)


• 25g cold unsalted butter


• 100ml Freshly squeezed Lemon Juice


• 15gr Hotel Chocolat White Chocolate for cooking


• 35ml Fresh Single Cream, Sea salt and ground black or white pepper


• 5 sprigs of Dill


• Sugar Snap Peas to Serve

1. Preheat the oven to gas mark 4, 350°F (180°C)


2. Place each salmon fillet on to a sheet of aluminium foil large enough to envelop the salmon easily. Cover the salmon with 10ml of freshly squeezed Lemon Juice.


3. 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 the roasting tin and cook in the centre of the oven for 15-20 minutes, depending on the thickness of the salmon.


4. Remove from the oven and, keeping the foil parcel sealed, rest the fish for 5 minutes.


5. Finely chop the shallots.


6. Place a pan on the stove and add the Prosecco and the chopped shallots. Bring to the boil and then simmer for 4-5mins.


7. Add the salt, pepper, lemon juice, cream, and finely chopped dill and stir until the ingredients have blended together.


8. To help the sauce thicken add the cold butter and allow it to melt in to the jus.


9. Add the white chocolate to taste - be careful not to use too much as this will overpower the delicate dill. Allow the chocolate to melt in to the jus.


10. Drizzle over the baked Salmon and serve with Sugar Snap Peas.

Impress loved ones with this delicately baked Salmon and a rich, creamy Prosecco sauce with a hint of white chocolate.