Medium

Fresh cream

Olive oil

tablespoons

Pepper

Salt

Shallot

unit

Soft butter

Flour

Cod fillet

White wine

glass (15cl)

Safran

Back of cod with saffron

<h5>5 min</h5><p>Begin by preparing 1 shallot and then finely chop it.</p><p>Reserve.</p>

<h5>4 min</h5><p>Pare your fish fillets, I recommend using a white and fairly thick fish fillet, the ideal being of course on a cod back.</p><p>Pepper and salt each side.</p>

<h5>2 min</h5><p>Dust each side with flour.</p>

<h5>10 min</h5><p>In a skillet over medium heat, melt 30 g of butter in 3 tablespoons of olive oil.</p><p>Place the fish fillets, and brown and cook on each side.</p>

<h5>3 min</h5><p>Reserve the cooked fish on a warm, foil-lined plate.</p>

<h5>1 min</h5><p>Make the sauce now: in the same pan, without cleaning it, add the chopped shallot.</p><p>If it's too dry, add 1 tablespoon of olive oil.</p><p>Salt and pepper and cook for one minute without browning.</p>

<h5>1 min</h5><p>Then pour in 2 glasses of dry white wine and deglaze the bottom of the pan well.</p>

<h5>10 min</h5><p>Let it reduce by 2/3 then pour in 200 ml of liquid crème fraiche and ½ teaspoon of saffron.</p>

<h5>10 min</h5><p>Combine everything and let it thicken gently over low heat.</p><p>Check the seasoning.</p>

<p>Serve immediately, a piece of fish topped with sauce.</p><p>As a side dish you can serve rice with peas or Thai rice with baby vegetables, for example.</p>

Medium

46 min

Main course

Fish

Servings

4

Nutrition

/ per serving

Directions

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