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Ingredients
2 x 220g packs No.1 Wild Alaskan Sockeye Salmon Fillets
15g butter, melted, plus 200g cold, cut into 1cm cubes
60ml double cream
Lemon juice, to taste
2 tbsp finely chopped parsley leaves (about ½ x 25g pack)
Pinch cayenne pepper
Method
Preheat the oven to 190°C, gas mark 5. Put
a sheet of foil onto a baking sheet with a lip
around it. Brush the area where you will put
your fillets with some melted butter. Arrange
the fish on top, skin-side down, and brush
with the remaining melted butter. Season.
Bake for 8-10 minutes, until the fish is
opaque and flakes easily with a fork. If your
fillets are flat, they will take 8 minutes. If
they’re chunky, they’ll take 10 minutes, maybe
a little more. Cover the fillets with foil and a
couple of thick tea towels to keep them warm.
Heat the cream in a small saucepan over a
high heat until it comes to a boil. Reduce the
heat to medium, then whisk in 2-3 chunks of
the cold butter, whisking all the time. Allow
each chunk to melt before you add more. The
sauce will begin to thicken – don’t allow it to
boil. When you’ve added
½ the cold butter,
add a squeeze of lemon juice and season with
ground white pepper and salt. Taste. It’s easy
to overdo the lemon (most recipes for this
suggest using the juice of
½ a lemon – that’s
much too acidic).
Continue to whisk as you add the rest of
the cold butter. Stir in the parsley. Taste and
adjust the seasoning, adding a bit more lemon
juice if the sauce needs it. Add a little cayenne
pepper too (that is also traditional). Put the
fillets on warmed plates and spoon over
the sauce. Serve any extra in a small jug, with
boiled baby potatoes and green beans, if liked.
Cook’s tip
Make sure the butter is cold – don’t add it too fast and whisk all the time
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,595kJ/ 628kcals
Fat
58g
Saturated Fat
34g
Carbohydrates
1.2g
Sugars
1.2g
Fibre
0.7g
Protein
26g
Salt
1.1g
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