Ingredients

• 6 ounces salmon fillets
• 3 tablespoons unsalted butter
• ¼ cup minced shallots
• ¼ cup dry white wine
• ¼ cup chicken stock
• 1 pkt saffron threads
• 1 ½ cups cream
• salt and pepper, to taste
• fettucine, for accompaniment

Method

Saute salmon in 2 tbsp butter about 10-15 minutes. Remove from pan and keep warm.

Wipe the pan out with a paper towel. Saute the shallots in the remaining butter until translucent. Add wine, stock, and saffron threads. Cook until liquid almost entirely evaporates.

Add the cream and reduce by half. Season with salt and pepper to taste. Spoon sauce over the salmon and serve on fettucine.

Notes

Rich but tasty. The sauce is a beautiful strong yellow. Good over lemon pepper fettucine, but don't get too fancy or you'll overpower the saffron sauce.

Categories

dinner party, fish, main dishes, pasta, restaurant recipe