White fish filletsSuch as cod, turbot, or snapper~200 gest.
ChivesFor garnish~1 tbspest.
DillFor garnish~1 tbspest.
Steps
1
Melt butter in a large sauté pan over medium-low heat, add chopped shallots, and cook gently for about 2 minutes to release flavor and moisture.
2
Pour in dry white wine and white vermouth, turn to high heat, and reduce the liquid to a syrupy consistency with an orange-pink hue.
3
Add fish stock (about 200 ml) and reduce it to approximately 100 ml to concentrate the flavors. Add saffron directly to the liquid so it releases color and flavor during the reduction.
4
Watch for the liquid to start thickening and coat the bottom of the pan. When it reaches a semi-syrupy consistency, add heavy cream.
5
Reduce the cream sauce by half again until it reaches the desired silky consistency and coats the back of a spoon.
6
Strain the sauce through a fine-mesh sieve into another pan, gently pressing to remove saffron and shallot solids without applying too much pressure.
7
Add finely diced tomato pieces (just a small amount, avoiding tomato juice which would make the sauce too red), and season with salt and white pepper.
8
Prepare the white fish: place it in a small porcelain dish with a bit of fish stock, cover with parchment paper brushed with butter, and bake in a 160–170°C oven until cooked through.
9
Transfer the poached fish to a plate, pour the velouté sauce over it, and garnish with tomato pieces, chives, and dill.
PrimedTableBETA
