Preparation | Cooking | Start to finish |
---|---|---|
16 min. | 31 min. | 47 min. |
1 | Begin by preparing 1 shallot, then chop finely. Set aside. | |
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 | Sprinkle both sides with flour. | |
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 | 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 | Transfer the fish to a hot plate and cover with aluminium foil. | |
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 | Then pour in 2 glasses dry white wine and deglaze the bottom of the pan thoroughly. | |
9 | Leave to reduce by 2/3... | |
10 | ...then pour in 200 ml liquid cream... | |
11 | ...and ½ teaspoon saffron. Mix everything together and leave on low heat to thicken. Check seasoning. | |
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. |