in France

Turbot with saffron sauce

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Ingredients for 2 servings:

  • 1 fish (turbot)
  • 1 bunch of soup vegetables
  • 1 point saffron
  • 1 tbsp crème fraîche
  • Salt
  • pepper
  • wine, white

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Fillet the turbot (or have it done by a retailer). Refrigerate the fillets, remove the gills. Clean the vegetables and roughly chop them. Simmer the bones and vegetables in a pot with about 1 liter of water for 20 minutes, strain, and reduce the resulting stock to about 1/4 liter. Gently pouch the fillets in it for about 5 minutes, remove, and keep warm. Dissolve a sachet of saffron threads in the stock. Season the stock with a spoonful of crème fraîche, white wine, salt, and pepper. If you prefer a thicker sauce, add a little more crème fraîche. Pour the sauce onto a warmed plate and arrange the fillets on top. Garnish with peeled and seeded tomato pieces. Serve with white bread and a Crémant.

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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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