Medallions of salmon with saffron sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 600 | eaches | Tasmanian salmon fillet, skin and bones removed |
| 50 | eaches | Eschalots chopped finely |
| 1 | small | Clove garlic chopped finely |
| 60 | eaches | Butter |
| 40 | eaches | Vermouth |
| 60 | eaches | Dry white wine |
| 1 | litre | Hot fish stock |
| 2 | eaches | To 3 leeks |
| Generous pinch of saffron strands | ||
| 90 | eaches | Cream |
| 1 | teaspoon | Lemon juice |
| 2 | tablespoons | Finely chopped chives |
| Salmon roe | ||
Directions
SAUCE
Halve the salmon fillet lengthwise and set aside. Trim the leeks, discarding the tough outer leaves. Slice in halves lengthwise and wash very thoroughly under cold running water. Blanch in boiling water until softened. Drain and refresh with cold water. Drain again to remove excess water. Select leek strips of approximately the same size, discarding any that are too large or broken in pieces. Spread out a sheet of foil large enough to cover one salmon half and place the strips of leek vertically on top, overlapping their edges slightly and matching them to the length of the salmon piece. Place the salmon across the bed of leeks and roll up in the foil to form a sausage shape, sealing the ends. Repeat with the other slice of salmon. Bake in a preheated 100'C oven for 20 minutes.
To make the sauce: cook the chopped eschalots and garlic in half the butter over low heat until the eschalots are soft and transparent.
Add the vermouth and wine, and cook over low heat until completely reduced. Add the fish stock and saffron, cook until reduced to one-third. Add the cream and cook for a further 5 minutes, then strain, add the lemon juice and chives and whisk in the remaining butter.
To serve: slice each salmon piece across into 6 medallions. Place two medallions on each plate, ladle some sauce around and sprinkle with a little salmon roe.
Submitted By SHERREE JOHANSSON On 12-28-95