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Fish with Saffron Cream

Rate this recipe 4.2/5 (27 Votes)


  • 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


Servings 4
Level of difficulty Easy
Cost Budget Friendly


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.

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  • 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


  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!

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