Turbot on Saffron Sauce
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 fish (turbot)
- 1 bunch soup greens
- 1 point saffron
- 1 tablespoon crème fraîche
- salt
- pepper
- Wine, white
Print Recipe
Pin Recipe Instructions
- Fillet the turbot (or have the dealer obtain it). Put the fillets in a cool place, cut out the gills. Clean the soup greens and cut into small pieces. Simmer the bones and soup greens in a saucepan with approx. 1 liter of water for 20 minutes, strain and reduce the resulting stock to approx. 1/4 liter. Gently pouch the fillets for about 5 minutes, remove and keep warm. Dissolve a small note of saffron threads in the stock.
- Season the stock to taste with a spoonful of creme fraiche, white wine, salt and pepper.
- If you want a thicker sauce, add a little creme fraiche.
- Put the sauce on a warmed plate, arrange the fillets on top. Put on peeled and pitted tomato pieces for decoration.
- Serve with white bread and a cremant.
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