Saffron and seafood is a match made in heaven. This recipe is adapted from the great cookbook Chanterelle. Ingredients: 2 Tbs butter 1 large shallot 3 halibut fillets 1 cup dry wine 1 cup lobster juice 1/4 teaspoon saffron threads 1 teaspoon lemon juice 2 cups of leeks (white and light green parts only, cut into strips) 1 1/2 cup heavy cream 2 Tbs basil (cut into chiffonade) Prepare the ingredients by mincing the shallot, cutting the leeks into strips and cut basil into chiffonade. Roll up a couple of basil leafs into a cigar shape. Cut crosswise and you have chiffonade. Use high quality saffron when making this course. Saffron is expensive but with higher quality you get much more depth and richness in the sauce. The color will also be much more intense. If you cant find lobster juice, use fish stock or clam juice. Rub 1 Tbs of the butter over the bottom of a sauté pan and sprinkle shallots. Place fillets without crowding the pan. Gently pour wine and lobster juice over and around the fillets to come about two third up their side. Cover the pan with lid, set over medium heat and bring to a rolling boil - about 3-4 minutes. Reduce heat and cook the fish for another 1-2 minutes. Remove fish with spatula and transfer to platter. Cover loosely with foil to keep them warm. Reserve one cup of the poaching liquid, return to pan and bring back to boil. Add saffron and boil for a minute to extract some flavor from the saffron. Add lemon juice, salt, the remaining butter and the leeks and cook until leek is wilted 3-4 minutes. Stir in the cream and continue to reduce over high heat. The leeks should be softened but still al dente - 5 minutes would probably do it. Adjust seasoning with salt, saffron and lemon juice if needed. Stir in the basil. To serve, place a halibut fillet on dinner plate, taking care to drain any juices that may have accumulated so as not to dilute the sauce. Spoon the leeks and sauce over fish. Serve immediately with a dry white wine.
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Cooking at home
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