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Lemon Salmon Fillets with Parsley Sauce |
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Serves 4 · 4 salmon fillets · 1 lemon thinly sliced · juice of 1 lemon · salt and black pepper · chopped fresh parsley
Preheat the oven to 190°C, 375°F, Gas Mark 5. Place each salmon fillet on a square of kitchen foil, sprinkle with parsley and a little lemon juice then place a slice or two of lemon on the top of each one, lightly season with the salt and pepper. Turn foil up and fold together to form a tent, place on a tray in the centre of the oven for 15 minutes.
For the Sauce
· 300ml (½pint) skimmed or semi-skimmed milk · 1 onion, peeled and sliced · 6 peppercorns · 1 bay leaf · 2 teaspoons cornflour · salt and black pepper · chopped fresh parsley
Gentle heat all but 50ml (2floz) of milk in a non-stick saucepan. Add the onion, peppercorns, bay leaf, salt and pepper. Cover the pan simmer for 5 minutes. Turn off the heat and leave the milk to stand with a lid on for a further 30 minutes or until it is time to thicken and serve the sauce. Mix the remaining milk with the cornflour, and when almost time to serve, strain the infused milk, add the cornflour mixture and reheat slowly, stirring continuously, until the mixture comes to the boil. Add the chopped parsley. If the sauce begins to thicken too quickly, remove from the heat and stir very fast to mix well. Cook for 3-4 minutes and serve immediately. |
