Title: Medallions of Salmon with Saffron Sauce
Categories: Entree Caviar Salmon
Yield: 6 Servings

600	g	Tasmanian salmon fillet,
		Skin and bones removed
2		To 3 leeks
		SAUCE:
50	g	Eschalots chopped finely
1	sm	Clove garlic chopped finely
60	g	Butter
40	ml	Vermouth
60	ml	Dry white wine
1		Litre hot fish stock
		Generous pinch of saffron
		Strands
90	ml	Cream
1	ts	Lemon juice
2	tb	Finely chopped chives
		Salmon roe

Halve the salmon fillet lengthwise and set aside. Trim the leeks, discarding the tough outer leaves. Slice in halves lengthwise and wash very thoroughly under cold running water. Blanch in boiling water until softened. Drain and refresh with cold water. Drain again to remove excess water. Select leek strips of approximately the same size, discarding any that are too large or broken in pieces. Spread out a sheet of foil large enough to cover one salmon half and place the strips of leek vertically on top, overlapping their edges slightly and matching them to the length of the salmon piece. Place the salmon across the bed of leeks and roll up in the foil to form a sausage shape, sealing the ends. Repeat with the other slice of salmon. Bake in a preheated 100'C oven for 20 minutes.

To make the sauce: cook the chopped eschalots and garlic in half the butter over low heat until the eschalots are soft and transparent. Add the vermouth and wine, and cook over low heat until completely reduced. Add the fish stock and saffron, cook until reduced to one-third. Add the cream and cook for a further 5 minutes, then strain, add the lemon juice and chives and whisk in the remaining butter.

To serve: slice each salmon piece across into 6 medallions. Place two medallions on each plate, ladle some sauce around and sprinkle with a little salmon roe. Philippe Mouchel, Paul Bocuse Restaurant, Melbourne. Bon Appetit, Exec. Chef Magnus Johansson

Source: Vogue Entertaining Guide June/July '94

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