Salmon Steaks with Fennel Stuffing and Saffron Sauce

Name: Salmon Steaks with Fennel Stuffing and Saffron Sauce
Yield: Serves 4
Ingredients: pinch of saffron threads; ¼ pt / 140 ml good dry white wine; 2 oz / 60 g unsalted butter; ½ pt / 280 ml fish stock; 4 salmon steaks, about 6 oz / 170 g; 3 tbsp (double) cream; 3 shallots or 1 medium-sized onion, peeled and finely chopped; 3 shallots or 1 medium-sized onion, peeled and finely chopped; 1 fennel bulb, about 8 oz / 230 g, trimmed and sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1 fennel bulb, about 8 oz / 230 g, trimmed and sliced
3

Fish course
Pescatarian
Gluten-free

Method

Cook the fennel and shallots or onion in half the butter in a small saucepan until soft. Pour a tablespoon or so of fish stock into an egg cup, and soak the saffron in it. Boil the remaining fish stock and the wine together until reduced by two thirds. Butter an ovenproof dish, and lay the salmon steaks in it. Season them lightly and cover with buttered paper. B