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Fish fillet in saffron vegetable sauce

updated

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Ingredients for 4 servings:

  • 2 pointed peppers, red
  • 1 small leek(s)
  • 1 onion(s)
  • 1 lemon(s)
  • 800 g fish fillet(s)
  • 2 tbsp oil
  • 1 tbsp, leveled flour
  • 200 g cooking cream
  • 200 ml fish stock
  • 0.3 g saffron threads
  • Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

simply

Halve the pointed peppers lengthwise, trim, wash, and cut crosswise into strips. Wash, trim, and slice the leek into rings. Peel and dice the onion. Halve the lemon. Quarter one half and juice the other. Wash the fish, pat dry, drizzle with lemon juice, and season with salt. Heat the oil in a pan and sauté the vegetables for 3 minutes. Dust with flour and mix well. Deglaze with cream and stock. Add the saffron and bring to a boil. Cook the fish fillet in the simmering sauce for about 5 minutes. Garnish with lemon wedges and serve in the sauce. Risi-bisi goes very well with this.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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