Instructions: Soak the saffron in the sherry or wine for at least 20 minutes.

Heat 3 tbsp oil in a saucepan add the shallots garlic chilli sugar and saffron liquid (be sure to add every last thread of saffron).

Cook over a medium heat covered for about 30 minutes until tender then continue to cook for a further 5 minutes uncovered.

Season with salt and pepper and leave to cool.

For the salmon season all over with salt and pepper.

Pour 2 tbsp oil into a roasting tin and place in a preheated oven (200C/ 400F/Gas Mark 6).

Once the oven is hot place the salmon in skinside up; if the fish is too long fold over at the thinner tail end.

Roast for about 20 minutes or until just cooked through.

Leave the salmon to rest in the tin for at least 20 minutes basting regularly.

Reheat the shallots until they are barely warm then serve with the fish pan juices and parsley mash (qv).

Ask your fish monger to scale fillet and pin bone the salmon for you.

Serves 4

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