Salmon in white chocolate, dill and lemon sauce | Seafood By Sykes

Ingredients

• 1 tbsp light olive oil
• 2 onions (finely chopped)
• 400 ml fish or vegetable stock
• 1/2 lemon (juice and zest)
• 200 g full-fat crème fraiche
• 250 g white chocolate (broken into small pieces)
• 50 ml vermouth
• 20 g fresh dill (chopped)
• 10 g fresh flat leaf parsley (chopped)
• 1 pinch white pepper
• 1 tbsp sea salt
• 4 tbsp olive oil
• 4 salmonfillets (4 x 140g)
• Salt and freshly ground black pepper
• Rocket, lambs lettuce or cooked green vegetables, to serve