Trout Fillet in Saffron Sauce

Pasta dishes are always delicious!

1 gl white wine Nouilly Prat (dry – white sherry or possibly vermouth) 200 g crème or possibly whipped cream fraîche 400 g fish fillet juice of one lemon salt pepper 1 Ms This is a basic recipe that can be varied wonderfully. Instead of the tender trout, you can of course also use the fillets of any other fish.

Remove the skin from the shallots and cut them very finely into cubes. Cut the garlic into tiny cubes as well. Sauté the shallots in the hot butter, but do not let them brown. Add the garlic only when the cubes have almost softened – because otherwise it burns so easily. Add fish stock, wine and whipping cream, or crème fraîche. Make about a quarter of an hour until the sauce has become creamy. In the meantime, cut the fish fillets into bite-sized cubes or strips, season with salt, pepper, juice of one lemon and a hint of cayenne. Color the sauce with the saffron and season gently. Only now put in the seasoned fish cubes and gently steep for two to three minutes. Under no circumstances do this properly, otherwise the fish will become dry, possibly even fall apart and become fibrous. Season the sauce again and bring the fish to the table on the spot. Serve with thin ribbon noodles – exceptionally pretty: green noodles dyed with spinach.

Related Recipes:

Rabbit in Beer Sauce1. remove all suet from rabbit and divide into six to eight pieces, rinse and pat well with kitchen roll. Cut... Spicy Pea SoupFor the pea soup, fry garlic a little in oil, then add peas. In the meantime, heat the vegetable soup. Puree... Mussels in Fennel-Vegetable Broth with French BreadPreparation (about 45 min): Place mussels in iced water, remove open mussels. Brush the mussels well, drain... Tomato SalsaFor the tomato salsa, first halve the tomatoes and remove the seeds. Cut flesh into small cubes. Clean young... Fried PikeFor the fried pike, first scale the pike, gut it, rinse it, pat it dry and lard the back of the fish with... Morel Porcini Mushroom SauceFor the morel boletus sauce, soak the dried mushrooms in a bowl with a little water (should be well covered)... Avocado Gnocchi CasseroleFor the avocado gnocchi casserole, cut the avocados in half, remove the stone, peel and finely mash the flesh... Hearty Potato Gratin with Vegetable Pieces, Eggs and Parmesan CheesePreparation (about 55 min): Clean and make potatoes, remove peel and press through the press. Clean the spring... Tempura IPasta dishes are just always delicious! Quickly mix the ingredients for the dough and put it to cool. It... Camembert with Strawberry Rhubarb RelishFor the strawberry-rhubarb relish, wash the rhubarb stalks and cut away any woody ends. Cut the stalks into...