saffron-sauce

Saffron Fish Sauce

Saffron has strong Cornish roots and we believe it creates a beautiful and luxurious sauce to go with all kinds of seafood. Using this simple recipe you can take fish stock and turn it into a delicious saffron sauce.

  • Dish Type: Sauce
  • Preparation time: 5 mins
  • Cooking time: 10 mins
  • Difficulty: Easy
  • Cuisine type: British

Ingredients

  • 2000ml Fish Stock
  • 500ml Cream
  • 200ml White Wine
  • 20g Fresh Parsley
  • 70g Shallot
  • 30ml Rapeseed Oil
  • 2g Thyme
  • 3 Garlic Cloves
  • Pinch of Saffron

Allergens

  • Fish
  • Milk
  • Sulphites

Method

  1. Boil the stock on a high heat until it has reduced to a 1/4 of it's original.
  2. Reduce the heat, add the cream and then bring back to the boil.
  3. In a separate pan, sweat shallots, garlic and thyme in oil, add white wine and saffron and reduce by at least half.
  4. Add fish cream sauce and boil together for a few minutes until taste and consistency is achieved.
  5. A small reduction may occur with the cream sauce.

Nutrition per serving

  • Per 100g 371cal / 1533kj
  • Fat 34g
  • Saturates 19g
  • Carbs 8.2g
  • Sugars 2.5g
  • Protein 5.1g
  • Salt 0.47