Salmon with Saffron Mayonnaise

  • 4 salmon fillets, cut into 5cm width fillets
  • For the mayonnaise
  • 60g egg yolks
  • 2 good pinches saffron
  • 1/2 tsp salt
  • 1 tsp Dijon mustard
  • 4 tbsp white wine vinegar
  • 1/2 tbsp lemon juice
  • 125ml olive oil
  • 125ml groundnut oil

To make this recipe, you will need a Kenwood food processor.

For the mayonnaise:

Attach the knife blade to the food processor.

2. Add the yolks, saffron, salt, mustard, white wine vinegar and lemon juice and process to a paste.

3. With the machine running, gradually add the oils until a thick sauce is achieved.

4. Store in a very clean container in the refrigerator.

For the fish:

1. Pat the skin of the salmon dry.

2. Using a sharp knife make three cuts in the skin.

3. Add a little oil in a frying pan and heat until hot.

4. Add the salmon skin side down.

5. Cook for 2 minutes before transferring to a pre-heated oven for 6 to 8 minutes.

6. Serve with new potatoes and fresh vegetables, and a very generous dollop of the mayonnaise.

Recipe courtesy of Kenwood

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