Noisettes of Salmon wirh Saffron Sauce and Dill Pesto

This is a great dinner party dish. Everything can be prepared ahead of time, with a quick blast of salmon under the grill just before serving. If you don't have the saffron filaments, then substitute a little tumeric.

Category:  Main Course  - 


For 4 people


  • g salmon cutlets, about 3.5cm thick
  • oil for brushing
  • white pepper
  • Sauce
  • 200 ml dry white wine
  • 1 shallot or small onion, finely chopped
  • 0.5 tsp {mosgloss=saffron} filaments
  • 300 ml cream (40% fat content)
  • white pepper
  • Pesto
  • bunch ofdill
  • 50 g blanched (skinned) almonds
  • 2 cloves garlic
  • 30 g grated parmesan cheese
  • 150 ml olive oil
  • freshly ground black pepper

Noisettes of Salmon wirh Saffron Sauce and Dill Pesto Directions

  1. 1. Prepare the {mosgloss=noisette}; carefully remove bones from the cutlets. Using a sharp knife slice the skin away from the flesh half way round the cutlet. Fold the skinned piece of fish into the centre and wrap the rest of the cutlet round the outside. Tie with string. Press the noisette between two plates and chill for at least an hour.
  2. 2. Saffron sauce: Put the wine, shallot and saffron into a medium saucepan. Bring to the boil then lower the heat and simmer until the wine has reduced to about half of its original quantity. Add the cream and reduce until syrupy by boiling rapidly. Season with salt and pepper.
  3. 3. Dill pesto: Place the dill, almonds, parmesan and garlic into a liquidiser and whiz. With the motor running, gradually pour the oil into the herb paste - pour in a steady stream. It should be a well emulsified sauce. Season, cover and chill.
  5. When you are ready to serve:
  6. Pre-heat the grill to its highest setting.
  7. Brush the salmon noisettes on both sides with oil and season. Grill for about 4 minues on each side until cooked - firm and opaque.
  8. In the meantime, gently re- heat the saffron sauce.
  10. To serve: Remove the string and skin from the salmon and arrange each one in the centre of a warmed dinner plate. Spoon a little saffron sauce around one side and a little pesto around the other. Garnish the salmon with a sprig of dill.