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Elda

Elda Benassini
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Recipe of Robalo fillet in saffron sauce
Recipe

Robalo fillet in saffron sauce

40 mins
Half
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The fillet of sea bass tastes delicious with this creamy saffron sauce prepared with white wine.
Learn more about Elda Benassini

Ingredients

6 portions
  • 1 cup fish (seafood) consommé
  • 1/4 cups dry white wine
  • 3 tablespoons Dry Vermouth
  • cayenne pepper
  • 1/4 teaspoons saffron
  • 3 teaspoons lemon juice
  • 1 cup cream
  • 1 kilo sea bass fillet, 1 cm thick
  • 1/2 cups dry white wine
  • 1/4 cups chives, minced
  • 2 teaspoons fresh thyme, minced
  • salt
  • black pepper
  • butter

Preparation

Stir the consommé, wine and vermouth. Boil until reduced to 1/2 cup. Add the saffron, pepper and lemon juice. Leave 10 minutes. Add the cream and boil to reduce to 1/2 cup. Spice with salt and pepper.
Put the butter in a refractory, add salt and pepper to the fish, add lemon juice, chives, thyme and half a cup of dry white wine. Put in the oven (preheated to 180 degrees Celsius) for 10 minutes, or until the fish is opaque.
Put a little of the sauce on a plate and put the slice of fish on top, add a little more sauce on top of the fish.

PRESENTATION

Serve with steamed potatoes with minced parsley.

TIPS

Accompany this dish with a Chardonnay wine.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Anonymous
21/02/2013 17:46:17
Se ve muy rico Como yo digo si no puedes mejorar una receta no la hagas estarias repitiendo algo que ya otro hiso

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