Medallions of sole and salmon in saffron sauce

3_07196 MEDALLIONS of SOLE and salmon IN SAFFRON SAUCE INGREDIENTS for 4 PERSONS 2 soles for about 350 g each, a piece of fresh salmon fillet approximately 3200 g, a glass of white wine, 60 g butter, salted anchovies, 2 2 sprigs of parsley, half a glass of dry white wine, salt, white pepper.

For the sauce: a sachet of Saffron, a glass of white wine, a glass of cream, egg yolks, 3 150 g of margarine.

Sole fillet and cut into 8 streaks.

Clean the salmon fillet with a sharp knife cut into 8 slices, large approximately how many streaks of the sole.

Thinly chopped anchovies and place in a saucepan with the butter; Let melt soft focus and stir carefully.

Sprinkle with the chopped parsley and mix.

Prepare lockets: roll out on a plane the sole, spennellatelo line with anchovy butter, salted, very little and pepper; then cover with slices of salmon, sprinkle with a little butter and rolled up by stopping at the end with a cocktail stick.

At the end you will have 8 lockets.

Place in an ovenproof dish, decorate with white wine.

Cover with foil and bake at micoronde for 7 minutes (you can possibly steaming).

In a nonstick saucepan put the egg yolks and margarine and stir very soft focus; Meanwhile, in another pan, Cook over very sweet wine and cream; Add then the preparation of wine and whipped margarine, along with a few drops of lemon; Add the saffron and keep on stirring.

Arranged for 2 each dish fish and medallions accompanied with saffron sauce.

You can accompany it with hay and straw pasta to have a single dish.

Serve.