> Fillet of Wild Salmon on a Bed of Courgettes with a Beurre Blanc Sauce
Serves 4
Preheat oven 400ºF/200ºC/Gas 6
4 sheets of TERINEX LOOK ROASTING FILM approx. 31cm square (12 inches)
Ingredients
4 x 170g (6 oz) salmon fillets
250g (9oz) courgettes sliced
approx. 1 tsp ground nutmeg
Beurre Blanc Sauce Ingredients
100g (3½ oz unsalted butter
2ml (4tsps) double cream
40ml (8tsps) dry white wine salt and freshly ground black pepper
Method
- Place the TERINEX LOOK ROASTING FILM onto a baking tray or in a roasting tin. Sear the salmon with a hot metal skewer for presentation (This is not absolutely necessary)
- Sauté the courgettes quickly in a hot pan and season with the nutmeg
- Place the courgettes onto the roasting film and the salmon on top. Wrap into a neat parcel (follow instructions on package)
- Place into the oven and bake for 8-10 mins until cooked
- Make the Beurre Blanc sauce. Put the white wine into a pan and reduce by half by boiling quickly.
- Turn down the heat then add the cream followed by the butter and whisking well. Do not be tempted to turn up the heat or the sauce will separate and spoil. If it is getting too hot remove from heat completely and put the pan onto a cool surface. Season to taste with salt and pepper.
- When fish is cooked, remove from parcel with a fish slice or spatula and put onto warmed plates.
- Serve with the Beurre Blanc sauce and seasonal vegetables or salad.
(This recipe can be cooked in the microwave. Prepare as up to number 3 then place in the bag in the microwave for 3½ mins until firm to touch)