ROAST SALMON WITH CURRANTS AND GINGER

T5g currants

125 g soft butter

1 small onion, finely chopped

4 pieces stem ginger, chopped or 2.5cm piece fresh ginger chopped

1 tbsp syrup from the jar or 1 tbsp honey

¼ whole nutmeg grated

¼ tsp ground cloves

½ tsp ground coriander

1 lemon

1 orange

1 side salmon (about 900g)

25 g flaked almonds

125 ml dry white wine

Dill to garnish

For the sauce

50 g butter

200 ml double cream

1 tsp Dijon mustard

1 tbsp chopped dill

Few drops lemon juice

Preheat the oven to 220C/Gas7; cover the currants with boiling water in a heatproof bowl and leave to swell for 30 minutes; drain and reserve the currants

Mix the butter with the onion, chopped ginger, syrup or honey and spices, add ½ teaspoon salt and some freshly ground black pepper, then stir in the drained currants

Slice the lemon and half the orange into half-moons; arrange half the slices down the centre of a shallow roasting tray and place the salmon, skin down, on top, season generously, squeeze over the juice of the remaining orange half, then spread evenly with the currant butter; scatter with flaked almonds, then arrange the remaining orange and lemon slices on top

Pour the wine over the top, then put the salmon in the oven for 20-25 minutes or until the salmon is just cooked through, but still moist and pink in the middle

While the fish is cooking, make the sauce; in a small pan, melt the butter, add the cream and bubble for a few minutes to thicken slightly; stir in the mustard, dill and add lemon juice to taste; season and pour into a jug

Carefully lift the cooked salmon onto a serving plate; pour any roasting juices over the top, then scatter with the dill; serve with a drizzle of sauce

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ROAST SALMON WITH CURRANTS AND GINGER