Baked salmon in blue cheese creamy paradise - salmon

Method

• Put a tiny bit of olive oil in a small saucepan and heat gently.
• Chop the onions, super fine, and add to the pan.
• Stir for a couple of minutes on a low heat
• Add a generous glass of white wine, put the heat up and when things start to simmer, put the heat at lowest possible setting and leave for about 20 - 30 minutes.
• The idea is for the onion to soak up all the wine while cooking.
• Keep checking to make sure the wine hasn't totally evaporated
• Prepare the salmon parcel.
• Put some sage leaves (or another herb; parsley, dill - salmon herb par excellence - chives or tarragon are all fine) under and on top
• Salt and pepper on both sides top
• Close and put in pre-heated oven at 190 degrees C for 35 minutes if your fillets are as big as these.
• If not, scale down time-wise
• Let's turn our attention to the sauce.
• Once the onion has absorbed the wine
• Turn the heat off, add the blue cheese and stir
• Until the blue cheese melts.
• Turn on the heat (minimum) and add the evaporated milk (or cream - or natural yoghurt which would also work really nicely)
• Leave on a low heat stirring now and then to prevent any curdling
• One thickened it should look like this
• Take the salmon out of the oven and open the parcel.
• It should be really tender and still pink in the centre
• Serve with the healthiest ingredient you have on hand (I had lettuce!!!)
• and enjoy.
• Delicious and quite luxurious too!