Fish with Saffron Cream
- 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
- stale bread
- Salt and pepper
- A little chicken broth
Level of difficulty Easy
Cost Budget Friendly
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.
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.
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Chef Tips and Tricks
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
- 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
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!