Roast Fillet of Salmon with Saffron Cream Sauce Recipe

Recipe : Roast Fillet of Salmon with Saffron Cream Sauce

Ingredients :

4 x 175g / 6 oz salmon fillets

oil, for frying and roasting

salt and pepper

1-2 tbsp finely snipped chives, to garnish

Sauce:

150ml / 1/4 pint Fish stock

150ml / 1/4 pint dry white wine

4 saffron strands

150ml / 1/4 pint single cream

To serve:

steamed seasonal vegetables

boiled new potatoes

Method :

Season the salmon with salt and pepper. Heat a little oil in a large frying pan. Place the salmon in the pan, flesh side down. Cook for about 2 minutes over a high heat to brown.

Lightly oil a baking sheet and transfer the salmon to it, skin side down, season with salt and pepper and finish cooking in a preheated oven, 240C (475F), Gas Mark 9, for about 7-9 minutes, depending on the thickness of the fillet. The flesh should be opaque pink when cooked.

Meanwhile, make the sauce by combining the stock, wine and saffron in a saucepan. Bring to the boil, lower the heat and simmer until reduce by half. Add the cream, bring to the boil and boil continuously until the sauce thickens and coats the back of a spoon.

Serve the fish in the centre of a large plate with the sauce poured around and garnished with chives. Accompany with steamed seasonal vegetables and boiled new potatoes.

Serves 4

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