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.
115 K 3.9/5 (34 reviews)
50 min.
Easy
12 people
10 IngredientsLast modified on: December 17th 2014
For 12 people, you will need:
- 1
3 shallots - 2
12 fillets fish - 3
6 tablespoons flour - 4
90 g butter - 5
9 tablespoons olive oil - 6
6 glasses dry white wine - 7
600 ml liquid cream - 8
1.5 teaspoon saffron - 9
salt - 10
pepper - Total weight: 3,450 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 6 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 600 ml liquid cream...
Stage 11 - 10 min.
...and 1.5 teaspoon saffron.
Mix everything together and leave on low heat to thicken.
Check seasoning.
Mix everything together and leave on low heat to thicken.
Check seasoning.
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 | 340 RDI=130 % | 150 RDI=10 % | 390 RDI=60 % | 5,490 RDI=280 % | 22,990 RDI: 280 % |
| 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 12 people : 123.55 €
- 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: Chocolate sauce, Sauce Normande (for fish), Firied fillet of sea bream with polenta, Little vanilla, clementine and chestnut verrines, Quiche filling mixture, ... See them all 169
Butter
Like these other recipes: Gâteau Breton (Brittany butter cake), Rice pudding with fruit and nuts, Lime meringue tart, Montbenoit's canapés, Cashew-nut and Parmesan biscuits, ... See them all 468
Fish fillet
Like these other recipes: Fillet of pollack cooked in two stages, Curried tuna cubes, Fish in a seed crust, Firied fillet of sea bream with polenta, Rosemary steamed fish, ... See them all 29
Olive oil
Like these other recipes: Sliced veal with leeks and mushrooms, Bruschetta, Small green vegetables in Mornay sauce, Salt cod brandade, Home-made doner kebab, ... See them all 519
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