Wild Alaskan Salmon Fillet baked in Chardonnay and dill served with

crushed new potatoes in garlic, chilli & olive oil with green beans

Serves 2
What you need:
For the Salmon
2 Wild Alaskan salmon fillets
2 tsp extra virgin olive oil
1 glass of Chardonnay 
2 sprigs of fresh dill
small knob of butter (optional)
Maldon sea salt & pepper to taste

For the Crushed Potatoes
700g new potatoes
2 cloves garlic peeled
2 dried bird's eye chillies crushed
extra virgin olive oil
splash of milk
Maldon sea salt to taste

What you do:

• Preheat your oven to 200°C.
• Wash the potatoes and keep the skin on.  Cut into equal-sized pieces and boil in salted water with the 2 cloves of garlic until soft.
• Place the salmon fillets in a casserole dish, and pour a tsp of extra virgin olive oil on each. Season, pour the glass of Chardonnay over the fish and place a sprig of dill on each fillet.  Add a small knob of butter (optional) and place the lid on the casserole dish.
• Bake in the oven for about 7-10 minutes until cooked through.  Check the centre of the fillet and give it a couple of extra minutes if necessary being careful not to overcook the fish as this will dry it out.
• Meanwhile, drain the potatoes and garlic and put them back into the saucepan.  Add the splash of milk, the crushed bird's eye chillies, sea salt and a couple of generous glugs of the extra virgin olive oil.  Use a masher to crush the potatoes and mix everything together keeping it coarse with chunks of potato.

Serve with steamed green beans or any green vegetable of your choice and of course a bottle of Hix & Buck’s delicious Brut Rose

Bon appetit!