This recipe is a useful one to keep up your sleeve for over the Christmas holiday period.  The traditional Christmas dinner can take a lot of preparation and after all that rich and filling food, you may find yourself craving a light and fresh, simple to prepare supper… Fish and white chocolate?! Sounds bizarre I know, but give it a try – the recipe comes from Hotel Chocolat, luxury British Chocolatier and connoisseurs of chocolate cuisine. Visit Hotel Chocolat to see the latest selection of luxury chocolate Christmas gifts with a wide variety of styles at a range of prices, including a tempting selection of Christmas crackers and Advent Calendars…

This recipe is very easy to prepare in around ten minutes, and only needs twenty minutes of cooking time. You’ll need a medium saucepan, roasting tin, and aluminum foil.
Ingredients are follows:
•    2 Salmon Fillets
•    10ml Lemon Juice
For the ‘White Chocolate Jus’:
•    2 shallots, peeled and finely chopped
•    150ml Hotel Chocolat Prosecco
•    25g cold unsalted butter
•    100ml Freshly squeezed Lemon Juice
•    15gr Hotel Chocolat ‘White Chocolate for Cooking’
•    35ml Fresh Single Cream, Sea salt and ground black or white pepper
•    5 sprigs of Dill
•    Sugar Snap Peas to Serve
Preheat the oven to 180°C (gas mark 4/350°F) and place each salmon fillet on to a foil sheet large enough to envelop the salmon easily – splash the salmon with 10ml of freshly-squeezed lemon juice. Fold the edges of the foil together over the salmon to seal, but ensure you leave some space in the parcel for steam to surround and cook the fish. Put the salmon parcels in the roasting tin and cook in the centre of the oven for 15 to 20 minutes, depending on the size and thickness of the salmon.
Remove the foil parcels from the oven, keep sealed and rest the fish for 5 minutes. While the salmon is resting, finely chop the shallots, then heat them in a pan and add the Hotel Chocolat Prosecco – bring to the boil and simmer for 4-5mins. Add salt, pepper, lemon juice, cream, and finely chopped dill to the pan and stir until the ingredients have blended together. To help thicken the sauce add the cold butter and allow it to melt into the jus. Now add the Hotel Chocolat ‘White Chocolate for Cooking’, but only to taste – be careful not to use too much as it could overpower the delicate dill. Once the chocolate has melted in the jus, use it to drizzle over the baked salmon and serve with sugar snap peas.