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Hub Salmon Fillets in Dill and Scallion Sauce
This is a Hub-UK recipe. You can prepare it in advance and then just warm it up before serving although best served straight from pan. (Remember measurements only have to be approximately the same so don't panic if you can't get exact quantities).


2 salmon fillets
1 pt fish stock
1 bunch of spring onions (scallions)
1 bunch dill weed or 2 teaspoons of dried
10 fl ozs double cream
Black pepper


  1. Place salmon fillets in pan and add fish stock to two-thirds up fish. (Add more stock as needed). Add spring onions sliced thinly lengthways (only use last 2 inches) and dill weed chopped finely.

  2. Bring to the boil, basting fish with stock from time to time. (Add more stock if needed) Simmer for 15 minutes until salmon is done.

  3. Remove salmon and keep warm.

  4. Add any remaining stock and reduce until liquid starts to thicken. Season with black pepper. Add cream and bring back to boil and reduce until it reaches sauce consistency.

  5. To serve pour sauce over salmon.

Serve with French fries and sliced courgettes fried in butter.

Serves 2