Cod fish loin with saffron sauce
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Guests 4 people
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Preparation 20 minutes
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Cooking 15 minutes
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Difficulty Easy
To make this recipe
Ingredients
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10g semi-salted moulded butter from Vendée Grand Fermage
20cl crème fraîche
2 shallots
10cl white wine
10cl fish stock
4 cod fish loins
1 pinch of saffron
Ground pepper
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Preparation
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Preheat the oven to 110°C.
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Chop the shallots, put the butter in a saucepan and gently sweat the shallots. Pour in the white wine and fish stock, then add the saffron. Leave to simmer for 5 minutes, then add the crème fraîche and pepper.
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Strain the mixture to remove any pieces of shallot.
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Place the cod loin on an oven tray.
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Season, and sprinkle with a dash of olive oil.
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Cook for 25-30 minutes.
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Place the cod loins onto plates and serve accompanied with the saffron sauce.
And don't forget to grade the recipe:
Gourmet tips
Accompany the dishes you’ve created with small vegetables like broccoli, courgette tagliatelle, cherry tomatoes and button mushrooms.
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