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.
109 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
61.92 ml 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
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Times for this recipe
Preparation: 20 min.
Cooking: 35 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .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: Soft Croque-monsieur with 3 cheeses, Chocolate and vanilla crème brûlée, Creamy artichokes, Breton leek and mushroom tart, Quiche filling mixture, ... See them all 165
Butter
Like these other recipes: Fruit crumble, Apricot and pistachio clafoutis, Almond cream or frangipane, Mushroom tart, Ramekins of duchess potatoes, ... See them all 450
Fish fillet
Like these other recipes: Fish fillet with preserved lemons, Fish terrine with spinach and tomatoes, "Land and sea" kebabs, Parcels of fish fillet in spinach, Mexican ceviche, ... See them all 28
Olive oil
Like these other recipes: Spinach and Comté Loaf, Rabbit civet, Celeriac in cream and mustard sauce, Marinated tuna and cabbage, Brussels sprouts salad with smoked trout and Comté cheese, ... See them all 511
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