Best 3 Saffron Sauce For Fish Spain Recipes
Saffron sauce for fish is a classic dish from Spain that is sure to impress your taste buds. The vibrant orange color of the sauce, derived from the delicate saffron spice, adds a beautiful touch to any seafood dish. The flavors of saffron, garlic, and olive oil blend together perfectly, creating a rich and flavorful sauce that complements the delicate taste of fish. Whether you're looking for a special occasion meal or a simple yet elegant weeknight dinner, this saffron sauce for fish is sure to become a favorite in your kitchen.
Let's cook with our recipes!
SAFFRON SAUCE FOR FISH - SPAIN
This is a sauce often used for fish. Spaniards eat a good amount of fish, so this sauce is pretty popular. When you cook fish, make this sauce, and add in the fish pan juices as the very last step of this recipe.
Provided by Mme M
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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!
ALMOND-CRUSTED FISH WITH SAFFRON SAUCE
Here's a traditional Italian favourite - a classic Venetian dish dating back to the 14th century
Provided by Mary Cadogan
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Season the fish and spread a little butter over the flesh side of each. Put in a shallow, buttered, ovenproof dish and sprinkle with the flaked almonds, lightly pressing them on. Bake for 12-15 mins until the flesh flakes easily.
- Meanwhile, make the sauce. Gently fry the shallot with a small knob of butter in a small pan. Add the stock and saffron, bring to the boil, then boil until reduced by about two-thirds. Stir in the crème fraîche and bubble for a minute or so until slightly thickened. Pour a little sauce around each portion of fish. Lovely served with tiny, buttered new potatoes and green beans, or a fresh green salad.
Nutrition Facts : Calories 375 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.61 milligram of sodium
SAFFRON SAUCE
Courtesy of my sister, who succeeded in replacing Sauce Hollondaise, which I absolutely don't like, with this fluffy and aromatic gem of a sauce. Goes wonderfully with green or white asparagus, breadsticks, or pretty much everything :).
Provided by Eismeer
Categories Sauces
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
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.
Tips:
- Use high-quality saffron. The better the saffron, the better the sauce will be. Look for saffron that is a deep red color and has a strong aroma.
- Toast the saffron before using it. This will help to release its flavor and aroma. To toast the saffron, simply heat it in a dry skillet over low heat for a few minutes, stirring constantly.
- Use a good quality fish stock. The fish stock is the base of the sauce, so it's important to use a good quality one. You can make your own fish stock or use a store-bought brand. If you're using a store-bought brand, be sure to choose one that is low in sodium.
- Don't overcook the fish. Fish is a delicate protein, so it's important to not overcook it. Cook the fish until it is just cooked through, but still flaky. Overcooked fish will be tough and dry.
- Serve the sauce immediately. Saffron sauce is best served immediately after it is made. The sauce will lose its flavor and aroma if it sits for too long.
Conclusion:
Saffron sauce is a delicious and versatile sauce that can be used to enhance the flavor of a variety of dishes. It is especially good with fish, but it can also be used with chicken, pork, or vegetables. If you're looking for a new and exciting way to add flavor to your meals, give saffron sauce a try. You won't be disappointed.
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