Dubonnet hasn’t been used in cooking for a very long time, but I used to cook with it years ago when it was a trendy drink (my mum loved it, and so does the Queen). Used carefully, it’s a great foil for salmon, but it can be very powerful, so watch out!
- 2 tbsp vegetable oil or unsalted butter
- 4 200g salmon fillets, skin on
- 300 ml Dubonnet
- 1 small onion
- 400 ml water, roughly
- 1 fish stock cube
- 8 baby courgettes
- 150 ml whipping cream, ish
- 1 pinch salt
- 1 pinch ground black pepper
- Season the salmon fillets well and place skin up into the oil.
- Cook for 2-3 minutes to take a little colour. Carefully turn over, cover with foil and turn the heat down to gently cook. Do not overcook.
- Meanwhile, heat the Dubonnet in a separate pan then add the chopped onion and bring to a boil.
- Boil rapidly for a few minutes to reduce slightly, then add the water and a little stock
- cube and simmer rapidly again until thick and syrupy.
- Top and tail the courgettes and cut them into thin slices, then add to the fish stock mixture with the cream, bring to the boil and simmer rapidly until the courgette is tender - be careful not to overcook the courgette, though. It’s essential that it stays as green as possible.
- Add the cream and simmer.
- Taste the sauce, add a little more seasoning if necessary and add chopped parsley.
- Spoon some of the sauce into deep bowls or plates and top with a piece of fish, crispy skin side up.
- Serve with a bowl of sautéed potatoes.
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