These are a perfect treat for a small dinner party and the mixture of pink, yellow and green is alluring. The filleted tail pieces of salmon are stuffed with prawns (for a very special occasion you could use pieces of lobster) and plenty of fresh dill and coriander. They are then cooked in a creamy yellow sauce which goes especially well with Jersey new potatoes and mange tout.
Lay out the fillets of salmon and sprinkle generously with black pepper. Press the chopped dill and coriander all over one side of the pieces of salmon. Place the prawns in the centre of each piece. Roll over the salmon lengthwise to enclose the prawns and hold the rolls together with wooden skewers or wooden cocktail sticks. Leave on one side while you prepare the sauce.
In a small saucepan, heat
Put the pepper purée into a flameproof casserole which will be wide enough to hold the rolled fillets of fish side by side. Stir the cream into the pepper purée with the infused saffron and wine. Place the rolled fish fillets on top of the sauce and cover with a lid.
Very shortly before eating put the casserole over a high heat on top of the stove. Bring the sauce just up to bubbling, then lower the heat and poach the fish very gently for 6-8 minutes – the salmon should not be left to overcook and should still be a slightly darker pink in the centre if you gently test by sticking in the tip of a knife. Lift out the salmon fillets with a fish slice and put carefully on to a heated serving plate.
Add the balsamic vinegar or sherry to the sauce, season to taste with salt and freshly ground black pepper, then bring up to bubbling again. Stir for 1 minute, then sieve before pouring it over the fish. Serve at once.
© 1991 All rights reserved. Published by Websters International.