Fried Salmon with Saffron Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 port. Salmon fillet (s)
- 2 tablespoons oil
- salt and pepper
- 500 g spinach, steamed in a little butter, drained and kept warm
- butter
- 12 gnocchi, see recipe - also discontinued !!!!
For the sauce:
- 200 g butter, unsalted, chilled and diced
- 2 shallot (s), diced
- 1 clove garlic
- 250 ml white wine, drier
- 100 g whipped cream
- 1 pinch (s) saffron
Print Recipe
Pin Recipe Instructions
- For the sauce, melt half of the butter in a deep frying pan. Cook the shallots and garlic with the lid closed over low heat. Pour in white wine and cook until the liquid is reduced to 4 tablespoon. Fold in the cream, add the saffron and cook for 1 minute. Gradually beat in the remaining butter. Season the sauce with salt and pepper, remove from the heat and keep warm. Clean the pan.
- Season the four salmon fillets of the same size with salt and pepper. Heat the oil over medium heat. Put in the salmon fillets and fry for 4 minutes, turn and fry for another 3 minutes until golden brown. In the meantime, heat the prepared spinach in a small saucepan with a piece of butter, season and drain.
- Arrange some saffron sauce and 3-4 gnocchi on each plate. Place the salmon fillets in the middle of the plates and top with the spinach.
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