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Cod loin with saffron

Name: Cod loin with saffron
Prep time: 16 min
Cook time: 31 min
Total time: 47 min
Yield: 4 people
Cuisine: French
Ingredients: 1 shallot; 4 fillets fish; 2 tablespoons flour; 30 g butter; 3 tablespoons olive oil; 2 glasses dry white wine; 200 ml liquid cream; ½ teaspoon saffron; salt; pepper

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.

131 K 3.9/5 (34 reviews)

50 min.

Easy

41.20 €

4 people

10 Ingredients

Last modified on: December 17^th 2014

For 4 people, you will need:

1 1 shallot
2 4 fillets fish
3 2 tablespoons flour
4 30 g butter
5 3 tablespoons olive oil
6 2 glasses dry white wine
7 200 ml liquid cream
8 ½ teaspoon saffron
9 salt
10 pepper
Total weight: 1,150 grams

Times for this recipe

Preparation: 20 min.

Cooking: 35 min.

All in all: 50 min.

When should you start or finish this recipe?

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 1 - ⌛ 5 min.

Begin by preparing 1 shallot, then chop finely.

Set aside.

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.

Stage 3 - ⌛ 2 min.

Sprinkle both sides with flour.

Stage 4 - ⌛ 10 min.

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.

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.

Stage 8 - ⌛ 1 min.

Then pour in 2 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 200 ml liquid cream...

Stage 11 - ⌛ 10 min.

...and ½ teaspoon saffron.

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.

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	110 RDI=40 %	50 RDI=5 %	130 RDI=20 %	1,830 RDI=90 %	7,660 RDI: 90 %
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 %