• 2 tail pieces of salmon, about 625–750 g (1¼-1½ lb) each before filleting and skinning
• Bunch of fresh dill, chopped
• Generous handful of fresh coriander leaves, chopped
• 175 g (6 oz) peeled cooked prawns
• Black pepper

For The Sauce

• 200 ml (7 fl oz) white wine
• 2 good pinches saffron strands
• 2 small–medium yellow peppers, halved, deseeded and cored
• 300 ml (½ pint) double cream
• 4 tablespoons balsamic or sherry vinegar
• Salt and black pepper

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 6 tablespoons of the white wine with the saffron strands until bubbling, then remove from the heat and leave on one side to infuse. Preheat a hot grill. Put the pepper halves, skin side upwards, under a hot grill until the skin has burned black nearly all over. Place in a tea towel until cool enough to handle, then peel off the skins using your fingers. Put the flesh in a food processor with the remaining white wine and whizz until as smooth as possible (press the purée through a fine sieve if not absolutely smooth).

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.