Sea Bass in Saffron Sauce (From Javier Otaduy's recipe)
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2sticks unsalted sweet butter, preferrably clarified
- 1cup white wine
- 2cups fish broth or clam juice
- 4sea bass fillets, approximately 6 ounces each
- ¾cup mayonnaise
- ⅛teaspoon saffron threads
- Salt and pepper to taste
Nutritional analysis per serving (4 servings)
941 calories; 83 grams fat; 35 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 23 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 34 grams protein; 1051 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Serve the fish on a warmed dish covered with the sauce and accompanied by a julienne of vegetables.
Private Notes
Comments
Made it with a sauteed shallot added to the sauce, was delicious. Very classic French taste to it, despite being Spanish. Ended up making extra rice to soak up the additional sauce!
Knew this would be rich - and it was…. Makes a LOT of sauce, and I cut in half. Wish I could think of something to use the leftovers. Nice to try, but will not make again.
This is a 5 star dish. Had no fish or clam broth. Instead used water with a vegetable bullion cube along with the wine. As suggested for the sauce, used a bit of red onion as had no shallot. No need for a second pan to make the sauce. Just pour poaching liquid in a measuring cup and wipe out the pan. Added some parsley for a bit more color.
Made it with a sauteed shallot added to the sauce, was delicious. Very classic French taste to it, despite being Spanish. Ended up making extra rice to soak up the additional sauce!
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