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Join Penn and Stella on their latest adventure!
There’s a legend in the Sea Islands that before a hurricane hits the Gray Lady can be see walking down the beach warning of doom. A powerful hurricane is heading their way. Joe Davies, a local treasure hunter with an unquenchable sweet tooth, claims to have seen the Gray Lady walking toward him just that morning and is terrified for his life.
After the storm passes, Penn and her little dog Stella find Joe Davies’ body washed up onshore. Did the Gray Lady claim another victim? Many on the island believe that is exactly what happened.
Penn is sure there’s another explanation. She follows the clues and hints of lost gold to discover that the truth behind the treasure hunter’s death is as much of a maze as the boating channels winding their way through the local marshes.
Althea’s Cacao Nib Encrusted Salmon with White Chocolate Sauce
When writing the Southern Chocolate Shop Mystery series, I always make sure to include a savory recipe. Here in the United States, we often forget that chocolate is much more than a dessert. The rich cacao bean can be used in many recipes.
I enjoy trying out these recipes on my family. And I’m happy to report they loved this one, which is why it is included in the recipes at the end of the latest Southern Chocolate Shop Mystery series, Bonbon with the Wind.
It helps to gather up all the ingredients before starting. (I also learned the hard way that my recipes turn out better if I put on my reading glasses.)
If it’s too thick, thin the sauce by stirring in additional vegetable stock.
Cocoa butter melts nicely in the microwave. I microwave at 50% power for about 2 minutes and then stir until smooth and completely melted.
I wish I had smell-o-vision. Frying the salmon in the cocoa butter releases a delightfully tropical aroma. The cocoa nibs provide a bitter contrast to the sweetness of the cocoa butter and the white chocolate sauce.
Serve with rice and broccoli for a fun twist on a weeknight fish dinner.
For the Sauce
3 T Butter
3 t All-Purpose Flour
1 Cup Vegetable Broth
6 t Fresh Lemon Juice (unsweetened)
1 oz White Chocolate (not too sweet)
For the Salmon
6 T Cocoa Butter (cooking grade)
5 T Cacao Nibs (ground in pepper grinder or in food processor)
2 lbs Filet of Salmon cut into 4-5oz portions
Melt 3 tablespoons of butter in a small saucepan over medium heat. When the butter has melted, whisk in the flour. Mix until smooth. Add fish broth, stirring constantly to cook the flour. Let the sauce cook on low heat for 15 minutes, stirring regularly. Add lemon juice, white chocolate, and salt to taste.
Spread 3 tablespoons of melted cocoa butter on salmon skin. Press ground cacao nibs into salmon. Sprinkle with salt. Flip over and repeat. Heat remaining cocoa butter in a pan over medium heat. Fry fish for about 5 minutes per side until it has browned.
Serve with rice, sauce, and cooked leeks, asparagus, or broccoli.
Have you tried any savory chocolate dishes? Do you have a favorite recipe? I’d love to hear about your experiences.
Also, be sure to look for more delicious recipes and a deadly mystery on everyone’s favorite sea island, Camellia Beach in Bonbon With the Wind, the latest Southern Chocolate Shop Mystery.
About the Author
Dorothy St. James is the author of the White House Gardener mysteries. For the past twenty years she made her home on Folly Beach, an artsy island community in South Carolina with her sculptor husband. Dorothy is a member of Mystery Writers of America (MWA), Sisters in Crime (SiNC), and the International Thriller Writers (ITW). This is her fourth Southern Chocolate Shop mystery.
Website – http://www.dorothystjames.com
Facebook – http://www.facebook.com/dorothystjames
Twitter – http://www.twitter.com/dorothywrites
BookBub – https://www.bookbub.com/profile/dorothy-st-james
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