Cod loin with saffron

Step by step recipe:

  1. 5 min.Cod loin with saffron : Photo of step #1
    Begin by preparing 1 shallot, then chop finely.

    Set aside.
  2. 4 min.Cod loin with saffron : Photo of step #2
    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.
  3. 2 min.Cod loin with saffron : Photo of step #3
    Sprinkle both sides with flour.
  4. 10 min.Cod loin with saffron : Photo of step #4
    Melt 30 g butter in 3 tablespoons olive oil in a frying pan over medium heat.

    Lower in the fish portions and fry until browned on both sides.
  5. Cod loin with saffron : Photo of step #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).
  6. 3 min.Cod loin with saffron : Photo of step #6
    Transfer the fish to a hot plate and cover with aluminium foil.
  7. 1 min.Cod loin with saffron : Photo of step #7
    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.
  8. 1 min.Cod loin with saffron : Photo of step #8
    Then pour in 2 glasses dry white wine and deglaze the bottom of the pan thoroughly.
  9. 10 min.Cod loin with saffron : Photo of step #9
    Leave to reduce by 2/3...
  10. 1 min.Cod loin with saffron : Photo of step #10
    ...then pour in 200 ml liquid cream...
  11. 10 min.Cod loin with saffron : Photo of step #11
    ...and ½ teaspoon saffron.

    Mix everything together and leave on low heat to thicken.

    Check seasoning.
  12. Cod loin with saffron : Photo of step #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.

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.

Source:

Home made.

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