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Salmon with saffron cider sauce        No reviews yet! Be the first to review this recipe! :-) Preparation: 15 min Cooking: 30 min Ingredients (serves 4 people): - 4 salmon filets cut in cubes - a bottle of cider (brut) - 2 very thinely minced shallots - 1 pinch of saffron - salt and pepper - 1/2 cup of thick cream - a handful of choped basil - pasta For the garnish : - 12 thin rounds of cucumbers - 1 yello peach cut in 12 - a few strands of saffron Directions: Pre-heat the oven to 400°F. In an oven safe dish, lay out the beforehand salted and peppered salmon cubes. Sprinkle the shallot on the salmon, then completely cover with height of the cider. Cook for 10 to 15 minutes (the fish should not be cooked too much) in the oven. In a pan, recover the juice of cooking, filtered, and make it reduce to half. Cook the farfalle pasta (approximately 10 minutes). When the juice has reduced, add the cream and the saffron, stir well, then add the basil. Turn off the burner and to delicately place the salmon in the sauce just to heat them. On large white plates, alternate cucumber discs and fish pieces(three pieces on each plate). Place in the center the pasta, lay out above the cubes of salmon, add some tablespoons of sauce and lay on top two strands of saffron. Note that this recipe is not made with any fat! cider or sauvignon blanc Recipe shared by chr.bertrand@free.fr.    Unit problem? > Use our unit converter for degrees F/C. Review this recipe.   All rights reserved Marmiton SAS, France, 2006-2007  ¤  Contact us at Legal notice  ¤  General Terms of Use