Supreme of Fresh Salmon with Herbs and Dry Vermouth in A Saffron and Cream Sauce

Makes: 10 portions. Cooking time: 30 minutes.


— 10 X 100 grams suprêmes of fresh salmon
— 2 lemons
— chopped tarragon, chervil and parsley
— seasoning
— 75 grams chopped shallots
— 1 dl dry white wine
— 1 dl dry vermouth
— 3 dl double cream
— ½ dl saffron
— 4 dl fish stock
— 10 stewed scallops
— 10 fleurons


(1) Marinate the fish for 30 minutes.
(2) Once marinated, shallow fry the suprêmes of salmon in a non-stick pan.
(3) Place the shallots, fish stock, white wine, vermouth and saffron into a shallow sided saucepan. Boil and reduce until syrupy.
(4) Add the cream and boil. Reduce until a light coating consistency. Season to taste.

The fish should be shallow fried without butter or oil and should be slightly undercooked.

Place a little of the sauce in the center of the plates. Arrange the suprêmes of salmon on the sauce and pour the sauce over the fish. Garnish with the scallops and fleurons.