Saffron Sauce For Fish Spain Recipes

Steps:

• Dissolve the saffron in heated fish stock that uses white wine and a little vinegar.
• Make a roux with hlaf the butter (or 1/4 cup) and the flour. Moisten with the stock, adding stock until the consistency is just as thick as whipping cream.
• Soften the peppers with the garlic in the remaining butter over low heat. When they are soft, add this to the sauce and simmer for 10 minutes.
• Pour in the cream, Madeira and lemon juice.
• Add juices from the fish you are cooking to use this sauce with, for maximum flavor and so as not to be wasteful!

Steps:

• In a small bowl, whisk yogurt together with salt, pepper, Aleppo pepper or cayenne, and shallot. Rub saffron between your fingers to crush it, then stir it into yogurt mixture. Let sit for about 20 minutes (or covered and refrigerated for up to 2 hours). Just before serving, add juice, taste, and adjust seasoning.
• Sprinkle halibut with salt and Aleppo pepper or cayenne. Put butter in nonstick skillet large enough to hold halibut, and turn heat to medium. When the butter melts, add fish, and cook gently, turning once or twice, until a thin bladed knife meets little resistance when inserted into the thickest part, generally less than 10 minutes.
• Serve fish hot, warm, or at room temperature, with the sauce spooned over it.

Steps:

• Melt 1 stick of butter with the wine and broth or clam juice in saucepan. Add the fillets and poach gently, about 10 minutes. Remove to platter and keep warm.
• Place mayonnaise in another pan together with remaining butter and 1 cup of the liquid used to poach the fish. Heat, stirring frequently, until the sauce becomes smooth. Do not allow to boil. Add saffron and season with salt and pepper to taste.
• Serve the fish on a warmed dish covered with the sauce and accompanied by a julienne of vegetables.

Steps:

• Melt clarified butter in a pan and add the onion.
• When onion turns translucent add garlic and stir.
• Add white wine and let simmer.
• Keep one TB cream back, add the rest to the pan. Let reduce sauce until desired consistency is reached.
• Dissolve the saffron threads in the remaining TB of cream and add to the sauce.
• Salt and pepper to taste.
• Serve.