Looking forward to indulging in lots of chocolate this Easter..? We are! But what if the egg variety just isn’t enough for you..? Here, we’ve created two delicious recipes that perfectly pair chocolate – with fish!
Sounds strange doesn’t it, but trust us, the result is delicious. So get in the kitchen, get creative, and add some panache to your plate– we assure you it’s a culinary match made in heaven!
The deliciously sweet flavour of white chocolate works so well in this dish; used as a sauce ingredient alongside dill and lemon, you’ll be surprised how elegant this fusion tastes – a sumptuous pairing that we’re sure you’ll revisit many times after the Easter eggs are distant memories!
Ingredients you’ll need:
For the sauce
- 1 tbsp. light olive oil
- 2 onions finely chopped
- 400ml. fish or vegetable stock
- ½ lemon, juice and zest
- 200g full-fat crème fraiche
- 250g white chocolate, broken into small pieces
- 50ml vermouth
- 20g fresh dill, chopped
- 10g fresh flat leaf parsley, chopped
- Pinch white pepper
- 1 tsp sea salt
For the fish
- 4 tbsp. olive oil
- 4 salmon fillets (4 x 140g)
- Salt and freshly ground black pepper
For the sides
- Rocket, lamb’s lettuce or potatoes and cooked green vegetables of your choice
The method:
Firstly, prep the sauce. Start by heating 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 fraiche and simmer for 5 minutes.
Next, 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 vermouth, herbs, pepper and salt and stir to mix. This sauce can be served immediately or store in the fridge until needed.
To make the salmon, heat the oil in a frying pan, season the salmon and fry for 2–3 minutes. Turn the fish over and cook for another 2 minutes or until cooked through.
Finally serve the salmon with potatoes of your choice and top with the sauce, accompany with rocket, lettuce or vegetables.
Option 2: Indulge in the rich flavours of our Cocoa Spicy Salmon
This beautiful dish incorporates the use of both cocoa powder and bittersweet chocolate. The dark chocolate and spice complement each other in so many dishes, but this is a firm favourite of our chef Howard’s – it’s elegant, grown up … and we promise there’s not a tinfoil clad egg in sight!
Ingredients you’ll need:
- 800g Salmon (4 x Extra Large Salmon Portions)
- 2 Tablespoons olive oil
- 1 Tablespoon brown sugar
- 1/4 teaspoon dry mustard
- Pinch of ground cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon cocoa powder
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground pepper
- 1 1/2 teaspoons table salt
Bittersweet Chocolate Sauce:
- 50ml Zinfandel
- 50g sugar
- 50g bittersweet chocolate, coarsely chopped
The method:
To recreate Howard’s sublime creation, firstly, heat your grill to a medium-high heat. Smear one teaspoon of olive oil over the bottom of a shallow aluminium pan.
Then mix the sugar, dry mustard, cinnamon, paprika, cocoa powder, chili powder, cumin, pepper, and salt together.
Coat both sides of the salmon filet with remaining olive oil and place in a grill pan. Sprinkle generously with the cocoa spice mixture and pat down. (You may have some spice mix leftover – this can be stored in a glass jar in a cool, dark place for up to 6 months.)
Next, grill the salmon for about 10 minutes per inch of thickness, until the salmon flakes easily with a fork. Ensure you don’t overcook, or it will become dry.
To create the bittersweet chocolate sauce, firstly make the reduction by combining the wine and sugar in a saucepan and slowly simmer over a low heat until it reduces by a third. Remove from the heat and stir to cool. As the mixture begins to thicken and cool, stir in the chopped chocolate until well blended. Set the sauce aside and keep warm.
Finally, dish up your salmon and serve the sauce as a delicious condiment to accompany your Cocoa Spicy Salmon.
Once you’ve selected your perfect chocolate-based recipe for your Easter weekend menu, just order your salmon from our delicious premium produce here before 31st March.
