Spicy salmon on samphire with saffron sauce

Name: Spicy salmon on samphire with saffron sauce
Prep time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 4 salmon fillets; 175 g each; with skin; 2 teaspoons coriander seeds; 2 teaspoons fennel seeds; 2 teaspoons black mustard seeds; Sunflower oil; for frying; 225 g / 8 oz rock samphire; washed; 2 teaspoons olive oil; 2 litres / 3½ pints water; Sauce:; 150 ml fish stock; 100 ml white wine vinegar; 2–3 shallots; finely chopped (or chopped chives); 4–5 strands saffron; 110 g cubed butter; chilled; 4 potatoes; cooked and cubed; 1 tablespoon sunflower oil; 2 tablespoons butter

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Ingredients

4 salmon fillets, 175 g each, with skin
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons black mustard seeds
Sunflower oil, for frying
225 g / 8 oz rock samphire, washed
2 teaspoons olive oil
2 litres / 3½ pints water
Sauce:
150 ml fish stock
100 ml white wine vinegar
2–3 shallots, finely chopped (or chopped chives)
4–5 strands saffron
110 g cubed butter, chilled
4 potatoes, cooked and cubed
1 tablespoon sunflower oil
2 tablespoons butter

Instructions

Toast or dry-fry the seeds and crush using a mortar and pestle.
Coat the flesh part of the salmon with the crushed seeds. Cover and set aside in a cool place to allow flavours to be absorbed.
Sauce:Soak the saffron threads in the fish stock and leave to infuse for about 20 minutes. Strain the stock and discard the threads. Place the saffron-flavoured fish stock, vinegar and shallots (or chives) in a saucepan, bring to the boil and reduce by two-thirds (see p. 12).
Remove from the heat and whisk in the chilled butter cubes slowly to get a nice gloss. Keep sauce warm by sitting the saucepan in a bowl of hot water.
Toss the cubed potatoes in a pan with sunflower oil and butter and fry until golden. Keep warm in oven until ready to serve.
Fry the salmon in a little oil in a medium-hot pan, skin side down, until the skin is nicely crisp and golden, 3–4 minutes. Turn salmon fillets over and cook the flesh side for 2 minutes until salmon is firm to the touch.
While salmon is frying, blanch the samphire in boiling water for 2–3 minutes, drain well and toss in olive oil.
To serve, place salmon fillet on bed of samphire on a warm plate, drizzle with saffron sauce and arrange cubed potatoes on the side.
Beverage suggestion Gewürztraminer, Sipp Mack, Alsace, France. With nuances of rose petal and grapefruit on the nose, plus spice to the finish, this classic wine has enough body and aroma to unite the samphire and spices perfectly