QF Focus Magazine
Page 27
Step 2: Cover the fish with aluminum foil and cook in a pre - heated oven at 180°C for 15-20 minutes until the fish is no longer glistening transparently and you can pull it apart with a fork.
Step 3: Place the fillets on preheated plates, cover and keep warm.
Step 4: Pour the remaining sauce into a pan, add the cream fraîche, capers, dill and the chives and season with salt and pepper.
Step5: Mix the cornflour with the milk, add to the sauce and stir constantly until the sauce is slightly thickened. Cook for a further minute.
Step 6: Pour the sauce over the salmon fillets and decorate with fresh dill and chives. Step 7: Serve with new potatoes.
Enjoy, with all the best wishes from your chef Dani Mottillo.
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