Salmon in white chocolate, dill and lemon sauce recipe
 This fish supper is suitable for a dinner party or special meal, but a lot of the ingredients might already be in your storecupboard. 750g–1kg/1lb 10oz–2lb 4oz new or salad potatoes (or any potatoes you have), scrubbed2 tbsp vegetable oil2 tsp sea salt2 tsp demerara sugarpinch black pepper 750g–1kg/1lb 10oz–2lb 4oz new or salad potatoes (or any potatoes you have), scrubbed 2 tbsp vegetable oil 2 tsp sea salt 2 tsp demerara sugar pinch black pepper 1 tbsp light olive oil2 onions (or shallots), finely chopped400ml/14fl oz fish or vegetable stock ½ lemon, juice and zest200g/7oz full-fat crème fraîche or yoghurt250g/9oz white chocolate, broken into small pieces50ml/2fl oz anise-flavoured spirit, white wine or vermouth 20g/¾oz fresh dill, chopped10g fresh flatleaf parsley, choppedpinch white pepper1 tsp sea salt 1 tbsp light olive oil 2 onions (or shallots), finely chopped 400ml/14fl oz fish or vegetable stock ½ lemon, juice and zest 200g/7oz full-fat crème fraîche or yoghurt 250g/9oz white chocolate, broken into small pieces 50ml/2fl oz anise-flavoured spirit, white wine or vermouth 20g/¾oz fresh dill, chopped 10g fresh flatleaf parsley, chopped pinch white pepper 1 tsp sea salt 4 tbsp light olive oil4 salmon steaks or filletssalt and and freshly ground black pepperrocket, lambs lettuce or cooked green vegetables, to serve 4 tbsp light olive oil 4 salmon steaks or fillets salt and and freshly ground black pepper rocket, lambs lettuce or cooked green vegetables, to serve Method To make the potatoes, preheat the oven to 190C/170C Fan/Gas 5.Place all the potato ingredients in a roasting tray and mix well. Roast in the oven for 1 hour, mixing occasionally. The potatoes should be golden and slightly sticky, leave them in longer if you want a darker, stickier finish.To make the sauce, heat the oil in a frying pan and gently fry the onion until softened. Add the stock and simmer until reduced by two thirds. Add the lemon juice, zest and crème fraîche and simmer for 5 minutes. Place the white chocolate in a large bowl and pour in the onion mixture, whisking well until the chocolate has melted and the mixture is smooth and glossy. Add the spirit, herbs, pepper and salt and stir to mix. Serve immediately or store in the fridge until needed.To make the salmon, heat the oil in a frying pan, season the salmon and fry skin-side down for 2–3 minutes. Turn the fish over and cook for another 2 minutes or until cooked through.Serve the salmon with the potatoes, sauce and rocket, lettuce or vegetables. To make the potatoes, preheat the oven to 190C/170C Fan/Gas 5. To make the potatoes, preheat the oven to 190C/170C Fan/Gas 5. Place all the potato ingredients in a roasting tray and mix well. Roast in the oven for 1 hour, mixing occasionally. The potatoes should be golden and slightly sticky, leave them in longer if you want a darker, stickier finish. Place all the potato ingredients in a roasting tray and mix well. Roast in the oven for 1 hour, mixing occasionally. The potatoes should be golden and slightly sticky, leave them in longer if you want a darker, stickier finish. To make the sauce, heat the oil in a frying pan and gently fry the onion until softened. Add the stock and simmer until reduced by two thirds. Add the lemon juice, zest and crème fraîche and simmer for 5 minutes. Place the white chocolate in a large bowl and pour in the onion mixture, whisking well until the chocolate has melted and the mixture is smooth and glossy. Add the spirit, herbs, pepper and salt and stir to mix. Serve immediately or store in the fridge until needed. To make the sauce, heat the oil in a frying pan and gently fry the onion until softened. Add the stock and simmer until reduced by two thirds. Add the lemon juice, zest and crème fraîche and simmer for 5 minutes. Place the white chocolate in a large bowl and pour in the onion mixture, whisking well until the chocolate has melted and the mixture is smooth and glossy. Add the spirit, herbs, pepper and salt and stir to mix. Serve immediately or store in the fridge until needed. To make the salmon, heat the oil in a frying pan, season the salmon and fry skin-side down for 2–3 minutes. Turn the fish over and cook for another 2 minutes or until cooked through. To make the salmon, heat the oil in a frying pan, season the salmon and fry skin-side down for 2–3 minutes. Turn the fish over and cook for another 2 minutes or until cooked through. Serve the salmon with the potatoes, sauce and rocket, lettuce or vegetables. Serve the salmon with the potatoes, sauce and rocket, lettuce or vegetables. Recipe tips The white chocolate sauce works well with any fish, green vegetables, tofu or chicken.