Servings4
Ingredients
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Instructions
- Melt the butter in a heavy pot. Cook onion, leek and carrots for 7 minutes until softened.
- Stir in the flour, saffron and fennel seeds; cook for one minute so the flour loses its raw taste.
- Gradually pour in the fish stock, stirring to keep the base smooth. Add potatoes and simmer for 15–18 minutes until tender and the broth has thickened slightly.
- Stir in crème fraîche and add the salmon. Simmer gently for 4–6 minutes, until the fish is just cooked.
- Finish with dill and a squeeze of lemon. Season carefully and serve in deep bowls.
Kitchen note: Add the salmon near the end and keep the broth at a gentle simmer so the pieces stay intact.
Why you'll like this recipe
- Saffron, fennel and tomato gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: potatoes, leek and crusty bread.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Reserve pasta water before draining; its starch helps the sauce cling.
- Add smoked or cured salmon at the end so it warms without becoming tough.
- Keep cream sauces at a gentle simmer rather than a hard boil.
What to serve with it
Serve with dark rye bread or boiled potatoes; a little lemon brightens the saffron broth. Prefer a soup? Try Creamy Saffron Fish Soup with Salmon and Cod.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.