Cod loin with saffron
A thick, deboned loin of fish (cod in this case), pan-fried and served with a reduced white-wine and cream sauce, flavoured with shallot and saffron.
107K 3.9/5 based on 34 reviews
Last modified on: December 17th 2014
Keywords for this recipe:For 2 people, you will need:
- 1
½ shallot - 2
2 fillets fish - 3
1 tablespoon flour - 4
15.48 ml butter - 5
2 tablespoons olive oil - 6
1 glass dry white wine - 7
100 ml liquid cream - 8
¼ teaspoon saffron - 9
salt - 10
pepper
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Times for this recipe
Preparation: 16 min.
Cooking: 31 min.
All in all: 47 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - 4 min.
Clean and trim the fish. I recommend using thick cuts of white fish for this; loin of cod is ideal.
Pepper and salt on both sides.
Pepper and salt on both sides.
Stage 3 - 2 min.
Sprinkle both sides with flour.
Stage 4 - 10 min.
Stage 5
As always when cooking fish, remember the thermometer is your friend: the fish will be cooked when the centre of the thickest part reaches 140°F (60°C).
Stage 6 - 3 min.
Transfer the fish to a hot plate and cover with aluminium foil.
Stage 7 - 1 min.
Now make the sauce: using the same frying pan, without cleaning it, add the chopped shallot.
If the pan is too dry, add another tablespoonful of olive oil.
Salt and pepper, then cook for 1 minute without colouring.
If the pan is too dry, add another tablespoonful of olive oil.
Salt and pepper, then cook for 1 minute without colouring.
Stage 8 - 1 min.
Then pour in 1 glass dry white wine and deglaze the bottom of the pan thoroughly.
Stage 9 - 10 min.
Leave to reduce by 2/3...
Stage 10 - 1 min.
...then pour in 100 ml liquid cream...
Stage 11 - 10 min.
Stage 12
Serve immediately, with the sauce poured over each fish portion.
To accompany, you can serve rice and peas or thaï rice with small vegetables, for example.
To accompany, you can serve rice and peas or thaï rice with small vegetables, for example.
Remarks
Do adapt the quantity of saffron to suit your own taste.
And to drink?
A really dry and fruity white wine, like a Reuilly, or simply the one you have used for the sauce.
Keeping: Should be eaten as soon as it is ready.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 20 % | 30 2 % | 70 10 % | 980 50 % | 4,120 50 % |
| Per 100 g | 9 4 % | 4 0 % | 10 2 % | 170 8 % | 710 8 % |
| Per person | 30 10 % | 10 1 % | 40 6 % | 490 30 % | 2,060 30 % |
How much will it cost?
- For 2 people : 20.62 €
- Per person : 10.31 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid cream
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Butter
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Fish fillet
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Olive oil
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