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Wolffish with saffron sauce and broccoli

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Ingredients for 4 servings:

  • 800 g fish fillet(s) (wolffish fillet)
  • 1 tbsp lemon juice
  • 1 kg broccoli
  • 4 tbsp Clarified butter or butter
  • 300 g sweet cream
  • 1 bag of ground saffron
  • 1 tsp vegetable broth, granulated
  • Salt
  • pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the fish in cold water, pat dry, and cut into 2 cm thick cubes. Drizzle with lemon juice and season with salt and pepper. Wash and trim the broccoli, then cut into florets. Wash the stalks, cut into small cubes, and sauté in boiling water for about 5 minutes. Then add the florets and sauté for another 5 minutes. At the same time, heat clarified butter in a pan. Fry the fish pieces for about 4 minutes on each side. Remove the fish and keep warm. Pour the cream into the pan and reduce slightly. Stir in the saffron and season the sauce with the stock and pepper. Add the fish to the sauce. Serve with the broccoli on warmed plates.

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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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