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Recipe OF THE WEEK; SALMON ZUCCHINI.

Ready in: 30 minutes Serves: 4 INGREDIENTS

1 courgette

2 x 240g packs The Fishmonger boneless salmon fillets

80ml white wine

30g Greenvale salted butter

150ml single cream

Juice and grated rind from half a lemon, use the other half for garnish

60g Four Seasons petits pois

Sea salt and white pepper

METHOD

1 Pre-heat the oven to 200degC/400degF/ gas mark 6.

2 With a potato peeler, peel ribbons off the courgette. Wrap the courgette ribbons around the salmon fillets, making sure the ends are underneath, then put the salmon on to a baking dish.

3 Finely chop any remaining courgette and put into a small saucepan.

4 Pour the wine over the salmon, dot with the butter. Bake for 15 minutes.

5 Pour off any cooking juices and add them to the pan with the chopped courgette. Pour in the cream, lemon juice and rind, add the frozen petits pois and gently heat until slightly thickened.

6 Season, pour over the salmon and serve with lemon wedges. Recipe courtesy of aldi.co.uk This light

This colourful Italian dish is as light as it is tasty

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Article Details
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Title Annotation:Features
Publication:Sunday Mirror (London, England)
Article Type:Recipe
Date:Apr 23, 2017
Words:188
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