pan-fried fish with saffron cream sauce

4

Serves

-

Prep Time

-

Cook Time

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.

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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.