Menu Enter a recipe name, ingredient, keyword...

Fish with Saffron Cream

Rate this recipe 4.2/5 (27 Votes)

Ingredients

  • 1.5-2 lbs sweet fish (whiting, turbot...)
  • 3 medium onions
  • 3 medium potatoes
  • 4 1/4 cups milk
  • 1 small container of double cream
  • butter
  • herbs
  • stale bread
  • Salt and pepper
  • saffron
  • A little chicken broth

Details

Servings 4
Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Peel the potatoes and onions, slice them and put them in a pan, in equal parts milk and chicken stock, boil very gently until onions and potatoes are thoroughly cooked ; pass through a fine sieve and wet, just enough to get a soft cream.

Step 2

Trim the fish, then poach it for 8 to 10 minutes in simmering salted water. Put the vegetable cream over low heat, flavor with plenty of saffron. Bring to the boil and simmer about 5 minutes. Fry a few slices of stale bread in butter, let them cool and spread them with butter with chopped herbs.

Add a few spoonfuls of cream to the sauce, correct the seasoning if needed, add the pieces of fish to sauce and reheat without boiling.

You'll also love

Chef Tips and Tricks

VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!

INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

Review this recipe

Fish with Saffron Cream Tilaphia with rice and tomatoes