Recipe - Seared Salmon With Saffron Sauce

THE SAFFRON SAUCE
25 g Butter; (1oz)
2 Shallots; finely chopped
100 ml White wine; (3 1/2fl oz)
5 ml Waitrose Dijon Mustard;
(1tsp)
2 One half ml Saffron; ( 1/2tsp)
200 ml Waitrose Double Cream; (7fl
oz)
Salt and freshly ground
black pepper
1 Plum tomato; skinned,
deseeded
; and chopped
15 ml Chives; chopped (1tbsp)
15 ml Olive oil; (1tbsp)
2 Scottish salmon fillets
skinned; each weighing
; approximately 115g
; (4oz)
250 g Waitrose Fresh Tagliatelle;
(9oz)

Melt the butter in a small saucepan over a medium heat and cook the
shallots until soft.

Pour in the wine and reduce by half. Add the mustard, saffron, cream and
seasoning. Bring to the boil, remove from heat, stir in the chopped tomato
and chives and keep warm.

Heat a frying pan until hot, add the oil and cook the salmon fillets for
45 minutes each side until golden brown and slightly crispy.

Cook the tagliatelle according to the instructions on the packet. Drain
thoroughly. To serve drizzle the sauce over the pasta and top with the
salmon. Garnish each one with two, long fresh chives.

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NOTES : The Tartan Quality Mark is the hallmark of premium quality Scottish
salmon. Each fish has been produced to strict guidelines set down by an
independently controlled, product certification scheme and has a unique
identification number which allows it to be traced back to the farm. Fresh
salmon takes only minutes to cook and is always special served simply with
a freshly made sauce. An alternative serving suggestion would be to wrap
the salmon in filo pastry, bake in the oven and serve with the saffron
sauce.

Converted by MM_Buster v2.0l.