How to make
Peel the shrimp and save all of the peels. For this recipe it is mandatory that they are fresh, ie. - raw, not blanched.
Sprinkle the salmon with lemon and tangerine juice and rub the fish with black pepper and dill. Leave the fish aside for 20-30 minutes.
Cut the garlic into thin circles and fry it briefly in heated olive oil. Add the shrimp peels and cook for 2 minutes, so that they can release their aroma. Press the heads to get the sauce out - it has a valuable taste.
Pour the champagne and cook until half of it evaporates, then strain the fish from the citrus marinade, dry it lightly and pour the marinade over the champagne. Strain, discard the skins and return to the heat.
Add the butter and as soon as it melts, place the fish skin side down. If the liquid has been reduced a lot, add a little champagne. Cook the fillets for 3-4 minutes on each side (depending on the thickness of the fillets, so if yours are very thick, increase the time a bit). The heat should be slightly above moderate - to strong. At the last minute, add the peeled shrimp and saffron, crushed with a little salt.
Put the salmon fillets in the serving platters and casually place 2-3 shrimps on each one.
Immediately place the sauce back onto the hob over low heat and pour the cream in it.
Season it with more salt, stir briefly and remove it from heat.
Drizzle each platter with the sauce and garnish them with small and delicate saffron.
Serve it on festive occasions with a good drink. You are guaranteed to impress everyone with this delicious dish.
