Saffron Sauce For Fish Spain Recipes
SEA BASS IN SAFFRON SAUCE (FROM JAVIER OTADUY'S RECIPE)
Provided by Edward Schumacher
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt 1 stick of butter with the wine and broth or clam juice in saucepan. Add the fillets and poach gently, about 10 minutes. Remove to platter and keep warm.
- Place mayonnaise in another pan together with remaining butter and 1 cup of the liquid used to poach the fish. Heat, stirring frequently, until the sauce becomes smooth. Do not allow to boil. Add saffron and season with salt and pepper to taste.
- Serve the fish on a warmed dish covered with the sauce and accompanied by a julienne of vegetables.
Nutrition Facts : @context http, Calories 939, UnsaturatedFat 44 grams, Carbohydrate 3 grams, Fat 83 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 35 grams, Sodium 1046 milligrams, Sugar 1 gram, TransFat 2 grams
SAFFRON SAUCE
Courtesy of my sister, who succeeded in replacing Sauce Hollondaise, which I absolutely don't like, with this fluffy and aromatic gem of a sauce. Goes wonderfully with green or white asparagus, breadsticks, or pretty much everything :).
Provided by Eismeer
Categories Sauces
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Melt clarified butter in a pan and add the onion.
- When onion turns translucent add garlic and stir.
- Add white wine and let simmer.
- Keep one TB cream back, add the rest to the pan. Let reduce sauce until desired consistency is reached.
- Dissolve the saffron threads in the remaining TB of cream and add to the sauce.
- Salt and pepper to taste.
- Serve.
SCALLOPS IN SAFFRON SAUCE
These are the most delicious scallops I have ever had. Perfect for a special occasion as an appetizer. I found the fish stock hard to find so I substituted vegetable stock and it was just as good. Also, I would imagine you could substitute the scallops for prawns.
Provided by Genevieve 2
Categories Mussels
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put wine, fish stock and saffron in a pan and bring to a boil. Lower the heat, cover and simmer gently for 15 minutes.
- Season the scallops with salt and pepper.
- Heat the olive oil in a large heavy bottom skillet. Add onion and garlic and cook for five minutes or until soft. Add the scallops and cook gently for five minutes stirring occasionally, or until they turn just opaque. Be careful not to overcook.
- Using a slotted spoon, remove the scallops from the skillet and transfer to a warmed plate. Add the saffron liquid to the skillet, bring to a boil, and boil rapidly until reduced to about half. Lower the heat and gradually stir in the cream, just a little at a time. Let simmer gently until the sauce thickens.
- Return the scallops to the skillet and let simmer for 1-2 minutes just to heat them through. Add a squeeze of lemon juice and season to taste with salt and pepper. serve the scallops hot, garnished with parsley, and accompanied by chunks or slices of crusty bread for mopping up the saffron sauce.
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- Pat down two 7 ounce fillets of cod with paper towels, season them with sea salt and freshly cracked black pepper, set aside
- Finely mince 2 cloves of garlic and add them into a mortar, remove the needles from 1 large sprig of rosemary, roughly chop them and add them to the mortar with the garlic, pinch in 1/2 tsp of saffron threads and using a pestle pound down on the mixture until you form a paste, then squeeze in 1 tsp of fresh lemon juice and 1 tbsp of extra virgin olive oil, mix it all together until well combined
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