Recipe - Salmon Hash With Horseradish-Dill Cream

4 150 g portions of salmon
fillet; cleaned, skinned
; and stray bones
; removed
Olive oil; or butter
Sea salt
4 Sprigs fresh rosemary
150 ml Champagne

FOR THE SAUCE
300 ml CrŠme fraiche
2 Pinches saffron threads
1 teaspoon Tomato ketchup; (1 to 2)
Sea salt and crushed dried
chillies
Pan juice from salmon
Half vegetable stock cube

FOR THE GARNISH
4 Sprigs fresh rosemary;
steeped in a little
; boiling water

To start the sauce In a shallow saucepan, combine the crŠme fraîche,
saffron, half stock cube and tomato ketchup. Reduce to half the original
quantity over a medium heat. Season with salt and a pinch of crushed dried
chillies. Keep warm.

To prepare the salmon fillets Brush a large shallow nonstick saut‚ pan
with a little olive oil, or butter. When hot, 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 minutes or until 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 (which 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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