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Ingredients
- 4 x 150 g portions of salmon fillet, cleaned, skinned and stray bones removed
- Â Â Extra virgin olive oil, or possibly butter
- Â Â Sea salt
- 4 sprg fresh rosemary
- 150 ml Champagne
- 300 ml Creme fraiche
- 2 pch saffron threads
- 1 tsp Tomato ketchup, (1 to 2)
- Â Â Sea salt and crushed dry chillies
- Â Â Pan juice from salmon
- Â Â Half vegetable stock cube
- 4 sprg fresh rosemary, steeped in a little boiling water
Directions
- To start the sauce In a shallow saucepan, combine the creme fraiche, saffron, half stock cube and tomato ketchup. Reduce to half the original quantity over a medium heat. Season with salt and a healthy pinch of crushed dry chillies. Keep hot.
- To prepare the salmon fillets Brush a large shallow non-stick saute/fry pan with a little extra virgin olive oil, or possibly butter. When warm, place the salmon fillets in the pan. Top each fillet with a sprig of fresh rosemary. Pour over champagne. Cover pan and steam salmon fillets for 5 min or possibly till the fish is steamed to a pale pink on the outside, but still coral pink and moist on the insides.
- Increase heat under the pan, crumble in vegetable stock cube, and with a spatula, transfer the salmon fillers to heated dishes. Remove sprigs of rosemary and garnish with fresh green sprigs (that you have steeped in a little boiling water). Stir some of the pan juices into the reduced sauce and strain around salmon fillets.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 985g | |
| Calories 1597 | |
| Calories from Fat 778 | 49% |
| Total Fat 86.55g | 108% |
| Saturated Fat 21.38g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 336mg | 112% |
| Sodium 447mg | 19% |
| Potassium 2778mg | 79% |
| Total Carbs 50.98g | 14% |
| Dietary Fiber 11.7g | 39% |
| Sugars 29.57g | 20% |
| Protein 125.19g | 200% |
