Saffron Sauce For Fish Spain Recipes

SAFFRON SAUCE FOR FISH - SPAIN

Saffron Sauce for Fish - Spain image

This is a sauce often used for fish. Spaniards eat a good amount of fish, so this sauce is pretty popular. When you cook fish, make this sauce, and add in the fish pan juices as the very last step of this recipe.

Provided by Mme M

Categories Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 pint fish stock
1/4 teaspoon saffron thread
1/2 cup butter
1/2 cup flour
1 small red pepper, seeded and cut into strips
1 small green pepper, seeded and cut into strips
1 garlic clove, crushed and chopped
2/3 cup cream
3 tablespoons madeira wine
1 teaspoon lemon juice

Steps:

Dissolve the saffron in heated fish stock that uses white wine and a little vinegar.
Make a roux with hlaf the butter (or 1/4 cup) and the flour. Moisten with the stock, adding stock until the consistency is just as thick as whipping cream.
Soften the peppers with the garlic in the remaining butter over low heat. When they are soft, add this to the sauce and simmer for 10 minutes.
Pour in the cream, Madeira and lemon juice.
Add juices from the fish you are cooking to use this sauce with, for maximum flavor and so as not to be wasteful!

ALMOND-CRUSTED FISH WITH SAFFRON SAUCE

Almond-crusted fish with saffron sauce image

Here's a traditional Italian favourite - a classic Venetian dish dating back to the 14th century

Provided by Mary Cadogan

Categories Dinner, Main course

Time 20m

Number Of Ingredients 7

Ingredients

2 sea bass fillets, about 175g/6oz each
a little softened butter
2 rounded tbsp toasted flaked almonds
1 shallot , finely chopped
150ml/¼ pint fresh fish stock (from a carton)
small pinch saffron strands
3 tbsp crème fraîche

Steps:

Heat oven to 190C/fan 170C/gas 5. Season the fish and spread a little butter over the flesh side of each. Put in a shallow, buttered, ovenproof dish and sprinkle with the flaked almonds, lightly pressing them on. Bake for 12-15 mins until the flesh flakes easily.
Meanwhile, make the sauce. Gently fry the shallot with a small knob of butter in a small pan. Add the stock and saffron, bring to the boil, then boil until reduced by about two-thirds. Stir in the crème fraîche and bubble for a minute or so until slightly thickened. Pour a little sauce around each portion of fish. Lovely served with tiny, buttered new potatoes and green beans, or a fresh green salad.

Nutrition Facts : Calories 375 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.61 milligram of sodium

SAFFRON SAUCE

Saffron Sauce image

Courtesy of my sister, who succeeded in replacing Sauce Hollondaise, which I absolutely don't like, with this fluffy and aromatic gem of a sauce. Goes wonderfully with green or white asparagus, breadsticks, or pretty much everything :).

Provided by Eismeer

Categories Sauces

Time 15m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

1 small onion (chopped very thinly)
1 garlic clove (chopped very thinly)
250 ml cream
125 ml white wine (chardonnay, good quality)
1 sachet saffron thread
1 tablespoon clarified butter
salt and pepper

Steps:

Melt clarified butter in a pan and add the onion.
When onion turns translucent add garlic and stir.
Add white wine and let simmer.
Keep one TB cream back, add the rest to the pan. Let reduce sauce until desired consistency is reached.
Dissolve the saffron threads in the remaining TB of cream and add to the sauce.
Salt and pepper to taste.
Serve.

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