• 4 x 175 g/6 oz salmon fillets

• oil, for frying and roasting

• salt and pepper

• 1-2 tablespoons finely snipped chives, to garnish

Sauce:

• 150 ml/1/4 pint Fish Stock

• 150 ml/1/4 pint dry white wine

• 4 saffron strands

• 150 ml/1/4 pint single cream

To serve:

• steamed seasonal vegetables

• boiled new potatoes

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Method:

1. Season the salmon with salt and pepper. Heat a little oil in a large frying pan. Place the salmon in the pan, flesh side down. Cook for about 2 minutes over a high heat to brown.

2. Lightly oil a baking sheet and transfer the salmon to it, skin side down, season with salt and pepper.

3. Finish cooking in a preheated oven, 240°C (475°F), Gas Mark 9, for about 7-9 minutes, depending on the thickness of the fillet. The flesh should be opaque pink when cooked.

4. Meanwhile, make the sauce by combining the stock, wine and saffron in a saucepan. Bring to the boil, lower the heat and simmer until reduced by half.

5. Add the cream, bring to the boil and boil continuously until the sauce thickens and coats the back of a spoon.

6. Serve the fish in the centre of a large plate with the sauce poured around and garnished with chives. Accompany with steamed seasonal vegetables and boiled new potatoes.