Fish with saffron and cream sauce
4 servings
15 minutes
Fish with saffron and creamy sauce is an exquisite dish of European cuisine that combines the tenderness of seafood with deep aromas. The creamy saffron sauce gives the fish a rich flavor with a hint of spice, highlighting its natural juiciness. The dish's history roots back to the gastronomic traditions of the Mediterranean, where saffron was used to impart a noble golden hue and refined aroma to food. Steaming preserves all the texture and beneficial properties of the ingredients, making it light and nutritious. Scallops add a subtle sweetness while green onions provide freshness to the final taste. This dish is perfect for special occasions when one wants to enjoy an elegant yet simple culinary composition.
1
Place fish pieces on the steamer tray, season with pepper and salt.
- Halibut fillet: 2 pieces
- Red mullet fillet: 4 pieces
- Salmon fillet: 200 g
- Salt: to taste
- Ground black pepper: to taste
2
Mix the cream with room temperature butter and a small amount of saffron, then pour it over the fish.
- Cream: 100 ml
- Butter: 50 g
- Saffron: pinch
3
Steam for 12-15 minutes. Add scallops 10 minutes before finishing.
- Sea scallops: 4 pieces
4
Place the fish in a deep dish, drizzle with sauce, and sprinkle with ground saffron and finely chopped green onions.
- Spring onion: 30 g
- Saffron: pinch
