Lay a large, deboned fillet of salmon on a piece of aluminium foil on an oven tray.
Sprinkle generously with dried dill and lemon pepper.
Place in the oven and bake at 200˚ C for 20 -25 mins.
Empty 2 punnets of light crème fraîche into a small saucepan, and gradually add 400 ml white wine and a pinch of cayenne. Mix well with a whisk.
Add 2 Tbsps Maizena (mixed to a smooth paste in water), and 2 crumbled fish stock cubes.
Serve the fish with the sauce, boiled new potatoes sprinkled with finely chopped parsley, creamed spinach (mixed with milk, whipped cream, a little Maizena and salt and pepper to taste) and cherry tomatoes, fresh or roasted.
HOV DESSERT (COURT DESSERT)
Create a decorative pyramid out of about a dozen small meringues and whipped cream, and drizzle with chocolate sauce.
Chocolate sauce: mix 100 ml cocoa powder and 100 ml white sugar in a small saucepan. Add 100 ml boiling water and 1 tsp vanilla (essence or powder), and mix to a smooth texture with a whisk.
Thank you, Ellen, for a delicious lunch!