INGREDIENTS
- Half side salmon
- 1 lemon, sliced
- Sprigs of dill
- 10 new potatoes
- Greens of your choice
- 20g chorizo, small chunks
- 200ml double cream
- 1 bottle of [yellow tail] Rosé
- Salt, pepper & chilli flakes (to taste)
PREPARATION
Place the salmon in an oven-proof dish with slices of lemon, sprigs of dill and seasoning. Pour 50ml [yellow tail] Rosé wine over the salmon and bake in a preheated oven of 180 degrees for 25 - 30 minutes.
In a separate oven-proof dish, bake the potatoes and greens for a similar time, but keep an eye on the greens, as these may need less than 25 minutes.
Melt a knob of butter in a saucepan and add the chopped chorizo to cook for a couple of minutes until they begin to glisten.
Pour in [yellow tail] Rosé and turn up the heat to let it reduce by half and then stir in the double cream.
To serve, place the baked salmon on a serving dish along with the potatoes and greens and pour the rosé cream chorizo sauce over the salmon.
PAIR WITH: ROSÉ
Crisp and delicate, blossoming with juicy strawberries and cherry flavours.