- 10g butter, plus 25g extra
- 2 X 240g packs Asda Extra Special Lightly Smoked Salmon Fillet
- 4 sprigs flat-leaf parsley
- 200ml Asda Extra Special Prosecco
- 2 shallots, finely chopped
- 25g plain flour
- 150ml single cream
- 1 tbsp dill, chopped, 4 sprigs to garnish
- Brussels sprouts, to serve
- New potatoes, to serve
Pre-heat the oven to 180C/160C Fan/ Gas 4. Grease a roasting tin with 10g butter. Add the fillets and put a parsley sprig on top of each one. Gently pour on the Prosecco – it will foam up at first. Then, cover the tin with foil and cook for 20 minutes until the fish flakes easily.
Discard the parsley. Lift the fillets out and put them on a plate. Cover loosely with foil and keep warm. Reserve the Prosecco juice.
Melt the rest of the butter in a saucepan and cook the shallots over a medium heat until soft, stirring occasionally.
Remove from the heat and stir in the flour. Cook over a low heat for a minute, whisking with a wire whisk. Remove from the heat and whisk in the juice. Return to the heat, whisking until thickened. Simmer for 2 minutes.
Whisk in the cream and chopped dill, then season and reheat. Pour over the salmon and garnish with the dill sprigs. Serve with Brussels sprouts and new potatoes.
Please drink responsibly. For the facts, visit drinkaware.co.uk.