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.
51,2944.4/5 for 19 ratings
Last 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: 3,448 grams
How long does it take?
Time required for this recipe:
Keeping: Should be eaten as soon as it is ready.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 16 min. | 31 min. | 47 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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.
Nutritional information
How much will it cost?
- For 12 people : 123.54 €
- Per person : 10.30 €
And to drink?: A really dry and fruity white wine, like a Reuilly, or simply the one you have used for the sauce.
Source
Home made.More recipes?
This recipe uses (among others) | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Smoked eggs, Pistachio panna cotta with custard, Pain perdu, Toffee apple upside-down cake, Chocolate mousse with hazelnuts, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Spinach Croque-monsieur , Kouign-amann, Milk rolls, Cannelés, Strawberry and rhubarb crumble, ... All |
| Fish fillet: You can check-out other recipes which use it, like for example: Fish Mousselines, Fish fillet in express cooking envelope, Crunchy little pieces of fish, Fish "à la Bordelaise", "Land and sea" kebabs, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Red sea bream fillets in a soy-sauce marinade, Beans with tomatoes, Green parsley sauce, Mexican-style pork medallions , Montlebon toast, ... All |
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