May 2013 - Cod and Smoked Salmon Rolls in Saffron Sauce

Cod and Smoked Salmon Rolls in Saffron Sauce

(serves four to six)

Ingredients:

500 g cod filets

200 g smoked salmon

100 ml white wine

200 ml cream

1 tsp mustard

1 tsp sunflower oil

½ tsp saffron

salt and pepper

Method:

Gently warm white wine and saffron in a small saucepan. Add cream and season with salt and pepper. Pour into a large shallow ovenproof dish.

Place the slices of smoked salmon on a large piece of baking parchment so that they overlap slightly and form a long rectangle. Spread with mustard and sprinkle with pepper. Top with the cod filets and wrap to form a long log. Cut into medaillons of about 2 cm lengths and stand them, cut side up, in the saffron sauce. Drizzle with the sunflower oil. Do not salt, as the smoked salmon is quite salty and will season the fish sufficiently.

You can prepare the dish up to this stage and keep it covered in the fridge for a couple of hours.

To cook, pre-heat the oven to 180°C and bake the dish on the middle shelf for 15 to 20 minutes.

Serve with rice and wilted spinach leaves.