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Side of Salmon with Madeira Sauce

Recipe Information

Ingredients

• 15g (½oz) butter
• 1.1kg (2½lb) whole side of salmon fillet
• ½ x 15g pack fresh dill
• 125ml (4fl oz) Maderia
• 125ml (4fl oz) fresh vegetable stock
• 284ml carton double cream
• 2 teaspoons fresh dill, finely chopped
• salt and freshly ground black pepper

Method

Preheat the oven to 150°C, 300°F, Gas Mark 2.

Butter a large piece of foil on both sides. Lay the salmon in the middle and place the dill on top, wrap the foil up like a parcel and cook in the oven for 20 minutes per 500g then leave to stand wrapped in the foil for 10 minutes.

To make the sauce, pour the Maderia and stock into a pan and simmer gently to reduce the liquid by half.

Pour the cream into a small frying pan and simmer gently to reduce by a third.

Remove the cream from the heat and very gradually add the Madeira mixture, stirring continuously until well blended.

Add the dill and season to taste before serving with the salmon.

Garnish with lemon and lime wedges.