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.
113 K 3.9/5 (34 reviews)
50 min.
Easy
8 people
10 IngredientsLast modified on: December 17th 2014
For 8 people, you will need:
- 1
2 shallots - 2
8 fillets fish - 3
4 tablespoons flour - 4
60 g butter - 5
6 tablespoons olive oil - 6
4 glasses dry white wine - 7
400 ml liquid cream - 8
1 teaspoon saffron - 9
salt - 10
pepper - Total weight: 2,300 grams
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 35 min.
All in all: 50 min.
To finish around 7pm, you'll need to have started before: 18:45.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 4 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 400 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 | 230 RDI=90 % | 100 RDI=10 % | 260 RDI=40 % | 3,660 RDI=180 % | 15,330 RDI: 180 % |
| Per 100 g | 9 RDI=4 % | 4 RDI=0 % | 10 RDI=2 % | 160 RDI=8 % | 670 RDI: 8 % |
| Per person | 30 RDI=10 % | 10 RDI=1 % | 30 RDI=5 % | 460 RDI=20 % | 1,920 RDI: 20 % |
How much will it cost?
- For 8 people : 82.40 €
- Per person : 10.30 €
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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
Like these other recipes: Creamy artichokes, Smoky potato and potimarron gratin, Pain perdu, Fillets of sole Dieppoise, Apple Batter Puddings, ... See them all 167
Butter
Like these other recipes: Seafood feuillantines, Pear and chocolate Paris puddings, Genoese croque-monsieur, Tyrolean apple crumble, Purée of Jerusalem artichokes with foie gras, ... See them all 461
Fish fillet
Like these other recipes: Sea bass with Indian spices, Red sea bream fillets in a soy-sauce marinade, "Land and sea" kebabs, Fish Mousselines, Fish "à la Bordelaise", ... See them all 28
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