Wild Salmon with Dill Cream Sauce

Ingredients:

• 2 Wild Pink Fish Raw Salmon Fillets
• 1 tablespoon Fresh Dill
• 1 tablespoon Cream Cheese I used full fat home made ricotta
• 20 g Butter
• 1 teaspoon Olive Oil
• 1/2 Lemon zest and juice
• salt and freshly ground black pepper

Method:

1. Chop the dill finely, reserving two sprigs of the dill for garnish. Mix the dill with the cream cheese, salt and pepper and the zest and juice of half a lemon
2. Warm the oil and butter in a frying pan to a medium heat
3. Add the fish, service side down and cook over a moderate heat. If you are cooking your fish from frozen, allow 4-5 minutes, if you are cooking fish which is not frozen, cook for a bare 2 minutes before turning
4. Continue to cook the fish for a further 3 minutes if frozen. Then turn the heat up for the final minute, to crisp any skin. If you are cooking fresh fish, turn the heat up a little and just cook for 2 more minutes. The fish should be close to opaque with a little white albumen appearing on the surface.
5. Serve the fish with seasonal green vegetables and with a generous teaspoon of sauce on top.