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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.

42,4104.4/5 for 18 ratings

Last modified on: December 17^th 2014

For 4 people, you will need:

1 1 shallot
2 4 fillets fish
3 2 tablespoons flour
4 30 g butter
5 3 tablespoons olive oil
6 2 glasses dry white wine
7 200 ml liquid cream
8 ½ teaspoon saffron
9 salt
10 pepper
Total weight: 1,149 grams

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Measures:

How long does it take?

Time required

Preparation	Cooking	Start to finish
16 min.	31 min.	47 min.

Keeping:

Should be eaten as soon as it is ready.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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Step by step recipe

Stage 1 - 5 min.

Cod loin with saffron : Photo of step #1

Begin by preparing 1 shallot, then chop finely.

Set aside.

Stage 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.

Stage 3 - 2 min.

Cod loin with saffron : Photo of step #3

Sprinkle both sides with flour.

Stage 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.

Stage 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).

Stage 6 - 3 min.

Cod loin with saffron : Photo of step #6

Transfer the fish to a hot plate and cover with aluminium foil.

Stage 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.

Stage 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.

Stage 9 - 10 min.

Cod loin with saffron : Photo of step #9

Leave to reduce by 2/3...

Stage 10 - 1 min.

Cod loin with saffron : Photo of step #10

...then pour in 200 ml liquid cream...

Stage 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.

Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 41.18 €
Per person : 10.30 €

Note : These prices are only approximate

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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.

More recipes?

This recipe uses (among others)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Pistachio panna cotta with custard, Raw beetroot mousse with walnuts, Rabbit civet "à la normande", Apricot blancmange, Stuffed pumpkin gratin, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: "BN style" chocolate-filled biscuits, Fish in white wine, Turban of sole with langoustines, Crispy prawn rolls, Colcannon, ... All
	Fish fillet: You can check-out other recipes which use it, like for example: Fillet of pollack cooked in two stages, Fish Mousselines, Crunchy little pieces of fish, Pollack fillet baked with rice and vegetables., Sea bass with coriander cream en papillote, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Normandy seafood stew, Scallop and leek pancakes, Filet mignon with mustard and tarragon sauce, Firied fillet of sea bream with polenta, Lumberjack turnovers, ... All

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