Char Fillet on Spinach Leaves with Saffron Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon butter
- 1 shallot (s), diced
- 1 tablespoon flour
- 200 ml white wine, dry (e.g. Riesling)
- 50 ml vermouth, dry
- 300 ml fish stock
- 0.1 g saffron
- salt
- 50 ml cream
Moreover:
- 100 g spinach leaves, weihed and prepared
- 1 clove garlic
- salt and pepper
- 1 tablespoon oil, neutral
- 4 fish fillet (s), (char fillets with skin)
- 1 tablespoon oil, neutral
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Melt the butter and steam the shallot cubes in it until translucent.
- Dust the flour over it, stir and sweat. Deglaze with white wine and Noilly Prat and bring to the boil.
- Add the saffron and fish stock and simmer for about 30 minutes over medium heat.
- In the meantime, coagulate the minced spinach in the oil with the chopped garlic and season to taste.
- Halve the fish fillets and fry them on the skin in a pan in the oil, season with salt and pepper. This takes 5-8 minutes, depending on the thickness of the fillets.
- Season the sauce to taste before serving, puree with the cream and froth up.
- The consistency should be somewhere between the sauce and the soup.
- Serving:
- Put the sauce in a deep plate. Put a little spinach in the middle and serve the fried char fillets on top.
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