Baked salmon in blue cheese creamy paradise

• 2 boneless and skinless salmon fillets
• 1 onion
• 1 glass white wine
• 160 gr. evaporated milk (or cream)
• 100 gr. roquefort cheese (or other blue)
• Few leaves fresh sage

1. Put a tiny bit of olive oil in a small saucepan and heat gently.
2. Chop the onions, super fine, and add to the pan.
3. Stir for a couple of minutes on a low heat
4. Add a generous glass of white wine, put the heat up and when things start to simmer, put the heat at lowest possible setting and leave for about 20 - 30 minutes.
5. The idea is for the onion to soak up all the wine while cooking.
6. Keep checking to make sure the wine hasn't totally evaporated
7. Prepare the salmon parcel.
8. Put some sage leaves (or another herb; parsley, dill - salmon herb par excellence - chives or tarragon are all fine) under and on top
9. Salt and pepper on both sides top
10. Close and put in pre-heated oven at 190 degrees C for 35 minutes if your fillets are as big as these.
11. If not, scale down time-wise
12. Let's turn our attention to the sauce.
13. Once the onion has absorbed the wine
14. Turn the heat off, add the blue cheese and stir
15. Until the blue cheese melts.
16. Turn on the heat (minimum) and add the evaporated milk (or cream - or natural yoghurt which would also work really nicely)
17. Leave on a low heat stirring now and then to prevent any curdling
18. One thickened it should look like this
19. Take the salmon out of the oven and open the parcel.
20. It should be really tender and still pink in the centre
21. Serve with the healthiest ingredient you have on hand (I had lettuce!!!)
22. and enjoy.
23. Delicious and quite luxurious too!

salmon, onion, glass white wine, milk, roquefort cheese, sage

Taken from cookpad.com/us/recipes/296550-baked-salmon-in-blue-cheese-creamy-paradise (may not work)