Saffron Blanquette of Salmon

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

This rich and quickly made dish is perfect served with new potatoes and either just a green salad or some early summer green vegetables such as broad beans, peas or French beans. Ask your fishmonger to fillet and skin the salmon for you.


  • 450 ml/¾ pint fish or chicken stock
  • 2 generous pinches


Put the stock into a saucepan, add the saffron strands and bring up to bubbling. Remove from the heat and leave for 10 minutes, then stir in the double cream.

Put the butter and pink peppercorns in a fairly large heatproof casserole over a gentle heat until the butter has melted. Remove from the heat and stir in the flour until smooth. Return the pan to the heat, gradually stir in the s