Salmon fillet with saffron sauce

Chop 2 shallots fine. Pour the wine into a saucepan, add the chopped shallots and saffron and cook the wine over medium heat until about 2 tbsp of water remain. Add the whipped cream and remove the pan from the heat.

Preheat the oven to 175 ° C. Melt 30 g of the butter. Brush with a brush the base of a suitable baking dish with half of the melted butter. Cut the remaining 2 shallots into thin slices and spread them over the bottom of the dish.

Sprinkle the salmon on both sides with salt and pepper. Place the fish on the shallots and brush the fish with the remaining butter. Place the dish on the grid in the middle of the oven and roast the salmon in approx. 12 min. Until cooked but still rosé inside.

Heat the liquid juice in the pan. Keep the fire very low and beat the cold butter block by block through the sauce until all the butter has been absorbed by the sauce. Season the sauce with salt and pepper. The sauce can no longer cook but can be kept warm on a very low heat.

Spoon the salmon on a bowl and spoon the sauce over it for a part. Tasty with fresh tagiatelle and broccoli with dried tomato.