This time we propose this saffron sauce so that you can use it in your favorite fish dishes. It is a simple sauce to prepare but that combines perfectly with all kinds of fish, prepared in different ways.
This sauce is very versatile, and can be used to accompany fish, meat and vegetables. It is not necessary of great elaborations, since the sauce is by itself a delicacy that is worth trying.
Saffron sauce recipe
- 200 ml of vinegar
- 150 ml of olive oil
- 50 grams of mustard
- 25 grams of sugar
- 5 grams of saffron threads
- Half an onion
- A lemon
- ground black pepper
We will start to prepare this saffron vinaigrette by peeling half an onion and chop it as finely as we can, diced or julienned, as we each like best. Then we put it in a saucepan together with the vinegar, which may be the type you prefer to use, and the saffron threads, and we put it to heat until the mixture begins to boil. We then keep over medium heat so that the vinegar is reduced little by little until we have approximately half of it.
At that time we are going to put all the contents of the saucepan in a glass for the blender, we will also add the mustard, the sugar, the washed and grated lemon peel, and finally the juice of the same. We begin to beat everything and at the same time we will add the olive oil little by little, as if we were to prepare mayonnaise, in the form of a thread while we continue beating everything to emulsify the ingredients and the sauces take shape.
Once we have the sauce with a good texture, we add salt and pepper to taste and correct the point of the ingredients to leave it to our liking and mix well again. We put the saffron vinaigrette in a container that we can close and leave it in the fridge until it is time to use it, where we can keep it for several days, since it is preserved without problems. Use it to accompany your fish dishes, you will see how you are going to love this saffron sauce and you will prepare it again on more occasions.
Servings / Units: 1
Approximate Preparation Time: 15M
Approximate Calories: 420
2 fish, 300 g each
2 tablespoons olive oil
2 garlic cloves, finely chopped
1/2 cups of white wine
1 teaspoon saffron
1 cup of whipping cream
1 teaspoon salt
1 teaspoon ground pepper
150 grams of chorizo, soy (optional)
1 cup butter, at room temperature
Maybe for your taste the soy chorizo is very strong, you can leave the recipe without this ingredient and it will be very good and lighter.
For the fish with saffron sauce: melt butter in a 25 cm frying pan. in diameter, at medium temperature, and add the finely chopped garlic. Brown it for 1 minute. Add the white wine and reduce ¾ parts. Add the whipping cream, mix perfectly, and then add the saffron and salt. Cook for 5 minutes.
Cut the soy chorizo into thin slices. Heat a 6-inch skillet. in diameter, at high temperature, and fry the chorizo without fat until it is golden brown. Remove the golden chorizo and reserve.
In a 30 cm frying pan. diameter heats oil at medium temperature. Salt and pepper the fish fillets and fry them in the pan, until they are well browned and cooked. Remove the fillets from the pan and reserve.
In an extended plate, put a little sauce as a mirror, place the fillet and decorate with soy chorizo flakes.
Garnish with a few sprigs of thyme.
Use the fish that you like the most, only preferably, for a better flavor, that it is white fish.
Fish recipe in saffron sauce
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