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.
68,8203.8/5 for 31 ratings
Grade this recipe: Last modified on: December 17th 2014
For 4 people, you will need:
- 0
1 shallot - 1
4 fillets fish - 2
2 tablespoons flour - 3
30 g butter - 4
3 tablespoons olive oil - 5
2 glasses dry white wine - 6
200 ml liquid cream - 7
½ teaspoon saffron - 8
salt - 9
pepper - Total weight: 1,149 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 16 min. | 31 min. | 47 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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 2 glasses 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 200 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.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,831 Kcal or 7,666 Kj | 113 gr | 51 gr | 131 gr |
| 92 % | 43 % | 5 % | 20 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 159 Kcal or 666 Kj | 10 gr | 4 gr | 11 gr |
| 8 % | 4 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 458 Kcal or 1,918 Kj | 28 gr | 13 gr | 33 gr |
| 23 % | 11 % | 1 % | 5 % |
How much will it cost?
- For 4 people : 41.18 €
- Per person : 10.30 €
Note : These prices are only approximate.
Source
Home made.More recipes?
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