2 240g packs Boneless Salmon Fillets
80ml White Wine
30g Salted Butter
60g Four Seasons Petits Pois
150ml Single Cream Juice and grated rind from half a lemon, use the other half for garnish.
A little Sea Salt and White Pepper
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
With a potato peeler, lengthways peel ribbons off the courgette.
Wrap the courgette ribbons around the salmon fillets, making sure the ends are underneath, then put the salmon into a baking dish.
Chop any remaining courgette up finely and put into a small saucepan.
Pour the wine over the salmon, dot with the butter.
Bake in the oven for 15 minutes.
Pour off any cooking juices and put in the saucepan with the chopped courgette.
Pour in the cream, lemon juice and rind, add the frozen peas and gently heat until slightly thickened.
Season with some salt and pepper, pour over the salmon and serve garnished with some lemon.