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1
Put a tiny bit of olive oil in a small saucepan and heat gently.
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2
Chop the onions, super fine, and add to the pan.
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3
Stir for a couple of minutes on a low heat
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4
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.
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5
The idea is for the onion to soak up all the wine while cooking.
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6
Keep checking to make sure the wine hasn't totally evaporated
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7
Prepare the salmon parcel.
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8
Put some sage leaves (or another herb; parsley, dill - salmon herb par excellence - chives or tarragon are all fine) under and on top
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9
Salt and pepper on both sides top
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10
Close and put in pre-heated oven at 190 degrees C for 35 minutes if your fillets are as big as these.
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11
If not, scale down time-wise
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12
Let's turn our attention to the sauce.
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13
Once the onion has absorbed the wine
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14
Turn the heat off, add the blue cheese and stir
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15
Until the blue cheese melts.
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16
Turn on the heat (minimum) and add the evaporated milk (or cream - or natural yoghurt which would also work really nicely)
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17
Leave on a low heat stirring now and then to prevent any curdling
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18
One thickened it should look like this
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19
Take the salmon out of the oven and open the parcel.
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20
It should be really tender and still pink in the centre
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21
Serve with the healthiest ingredient you have on hand (I had lettuce!!!)
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22
and enjoy.
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23
Delicious and quite luxurious too!
