This is a great dinner party main. Use whatever white fish you can buy fresh — blue cod and monkfish are good. If you like, cook eight large, raw prawns in a little oil and lemon pepper seasoning to put on top of the dish.
Ingredients
For the pan-fried fish with saffron cream sauce
- 4 fillets skinless, boneless white fish
- A little flour
- Salt and ground black pepper, to taste
- Lemon wedges and fresh herbs, to garnish
For the SAFFRON CREAM SAUCE
- 2 tablespoons butter
- 1 shallot — finely diced
- 1⁄2 cup dry white wine
- 500ml cream
- 2 pinches saffron threads
- 1–2 tablespoons olive oil
- A small pinch of cayenne pepper
- Salt and ground black pepper, to taste
Method
For the pan-fried fish with saffron cream sauce
- To prepare the fish, combine the flour, salt and pepper on a plate. Add the fish fillets one at a time and turn to coat.
- To make the Saffron Cream Sauce, melt the butter in a pan, add the shallot and sauté until translucent.
- Add the wine and stir over heat until it evaporates.
- Add the cream and saffron and bring to a simmer. Reduce the heat and continue to simmer for about 10 minutes until reduced by half.
- While the sauce is reducing, heat the olive oil in a separate large pan over a medium heat and fry the fish until golden brown.
- Season the sauce to taste with cayenne pepper, salt and pepper.
- Serve the sauce with the fish on top, garnished with lemon wedges and herbs.