Recipe by twissis
IMHO the Brits have occ gotten a bad rep for their cuisine, but there's no doubt they have a well-deserved rep for their signature cheeses (Stilton & Blue). Altho it arguably competes w/the *Seafood Cellar* for the honor of being the top-rated seafood restaurant in Iceland, *Prir Frakkar* (Three Coats) Restaurant would be my personal choice & 1 of its featured dishes is a salmon fillet w/a Stilton (or Blue) cheese sauce that is just outstanding. This could not be easier to fix. It was adapted to suit our preferences as my copycat version that begins w/a simple marinade & ends w/a Brit-inspired Stilton (or Blue) cheese sauce. (Times do not include the marination time)
Top Review by CJAY
We loved this! The sauce really made this dish but then Stilton is one of our favorite cheeses. I served it with roasted new potatoes w/ lemon horseradish and a salad. Thanks for sharing. Made for ZWT 8.
- 32 ounces salmon fillets
- fresh parsley (chopped)
For the Marinade
- 1⁄3 cup olive oil
- 1 lemon (Juice of)
- 1 teaspoon lemon pepper
- 1⁄2 teaspoon Old Bay Seasoning (Optional, but I favor its use)
For the Sauce
- 4 ounces Stilton cheese (crumbled & at room temp, Blue may also be used)
- 2 tablespoons white wine
- 4 ounces middle cream
Directions See How It's Made
- Whisk marinade ingredients together & set aside.
- Rinse & dry salmon fillets. Place fillets in dish lrg enough to hold fillets in a single layer, but w/little extra space. Pour marinade over them, turn fillets to coat evenly & refrigerate for 2 hours Turn fillets over to redistribute the marinade at 1 hr of marination time.
- When ready to cook fillets, preheat oven to 375°F Spray Pam (or similar product) over a Pyrex-type, oven-safe dish & bake for 15 min (or till fish flakes easily, but is still moist). Discard marinade.
- While fish is baking, use a sml non-stick skillet to begin making the sauce. Over med-low heat, melt the crumbled Stilton cheese in the white wine & begin adding the cream in sml amts at a time to incorporate. Continue adding cream till you achieve a desired smooth consistency. More or less cream may be used, but more vs less will prob be ideal as the sauce will thicken as it cools.
- When ready to serve, plate the fillets & ladle the sauce over them . or serve the sauce in a pretty dish for individual use. Sprinkle a shake or 2 of lemon pepper + the chopped parsley over the fillets & garnish w/a sprig of parsley.
- *NOTE* ~ Prir Frakkar serves this dish w/buttered & parslied new potatoes & mixed color veggies. Enjoy!