Cod fillets with a creamy saffron sauce
Tender cod fillets with a delicate saffron sauce, prepared with white wine, fish stock and cream. The creamy sauce is reduced to the right consistency and seasoned with salt and pepper to create an elegant and flavourful fish dish.
Ingredients
4 cod fillets
2 finely chopped shallots
1 tbsp butter or olive oil
1 pinch of saffron (threads)
150 ml dry white wine
150 ml fish stock (fumet)
200 ml whipping cream or cooking cream
Salt and pepper to taste
Cooking Instructions
Fry the fillets in a pan with hot oil
Sauté the shallots until soft, crumble in the saffron and fry together.
Deglaze with white wine and fish stock, then reduce by about half.
Add cream and simmer until the sauce reaches the desired consistency.
Season to taste with salt and pepper.
Strain the sauce if desired for an extra smooth result.
Pour the sauce over the fried fish fillets.
