Romany123
Senior Cook
Happened to get some freshly caught Cod yesterday and made up this sauce.
Seemed to go down well. Just ajust the quantities for larger amounts
"shambles" Cod with cream, herb and saffron sauce.
1 lb Cod cut into two
30 g Unsalted butter
!/2 tablespoon Olive oil
60 g Mushrooms thinly sliced
1 Clove of garlic chopped finely
1 teaspoon Fresh Parsley
1 teaspoon Fresh thyme
1 pinch Saffron
4 tablespoons Creme freiche
¼ cup Dry white wine
1 Pre heat the oven to about 140c (275f) . In a large skillet with a lid heat the oil and butter. When hot add the mushrooms and cook until just done ( about 30 seconds)
2 Now add the Garlic, Thyme and parsley to the pan and cook for another 30 seconds over a medium heat.
3 Add the two cod fillets skin side down and cook for about one minute on medium, cover and turn the heat down to low. Cook for a further 3 minutes ( depending on how thick the steaks are, 3 minutes for medium thickness).
4 Remove the lid and place the fish only onto plates and pop in the oven to keep warm. Add the wine to the pan and turn up the heat and reduce untill it is syrupy.
5 Turn down the heat and add the saffron to the pan and cook for a few seconds, slowly add the cream , scraping any bits of the bottom of the pan. Keep stirring until it has turned into a sauce like constituency. Season and serve over the fish adding a sprig of Parsley to finish the presentation
Servings: 2
Recipe Source
Author: David Hunter
Seemed to go down well. Just ajust the quantities for larger amounts
"shambles" Cod with cream, herb and saffron sauce.
1 lb Cod cut into two
30 g Unsalted butter
!/2 tablespoon Olive oil
60 g Mushrooms thinly sliced
1 Clove of garlic chopped finely
1 teaspoon Fresh Parsley
1 teaspoon Fresh thyme
1 pinch Saffron
4 tablespoons Creme freiche
¼ cup Dry white wine
1 Pre heat the oven to about 140c (275f) . In a large skillet with a lid heat the oil and butter. When hot add the mushrooms and cook until just done ( about 30 seconds)
2 Now add the Garlic, Thyme and parsley to the pan and cook for another 30 seconds over a medium heat.
3 Add the two cod fillets skin side down and cook for about one minute on medium, cover and turn the heat down to low. Cook for a further 3 minutes ( depending on how thick the steaks are, 3 minutes for medium thickness).
4 Remove the lid and place the fish only onto plates and pop in the oven to keep warm. Add the wine to the pan and turn up the heat and reduce untill it is syrupy.
5 Turn down the heat and add the saffron to the pan and cook for a few seconds, slowly add the cream , scraping any bits of the bottom of the pan. Keep stirring until it has turned into a sauce like constituency. Season and serve over the fish adding a sprig of Parsley to finish the presentation
Servings: 2
Recipe Source
Author: David Hunter
lol
