Saffron Blanquette of Salmon

Name: Saffron Blanquette of Salmon
Yield: Serves 4-5
Ingredients: 2 tablespoons lemon juice; 2 generous pinches saffron strands; 50 g/2 oz butter; 40 g/1½ oz plain flour; 450 ml/¾ pint fish or chicken stock; good bunch fresh dill; 2 teaspoons pink peppercorns, roughly crushed; 300 ml/½ pint double cream; 1.1-1.25 kg/2½-2¾ lb tail piece of salmon, filleted and skinned; salt; black pepper

Preparation info

Serves
4-5

Difficulty
Easy

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.

Ingredients

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

Starter
Fish course
Pescatarian
Summer

Method

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