Trout Fillet in Saffron Sauce

Rating: 2.86 / 5.00 (7 Votes)

Total time: 45 min

Servings: 4.0 (servings)



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.

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