Butter Saffron Sauce Food

ROASTED HALIBUT WITH SAFFRON-FENNEL BUTTER

Steps:

• Combine 1 tablespoon butter and the saffron in a small microwave-safe bowl and microwave until the butter melts, about 1 minute. Let cool 5 minutes. Place the remaining butter and the fennel seeds in a food processor and pulse until smooth. Add the melted saffron butter, 1 teaspoon salt and a few grinds of pepper and continue pulsing until the butter is bright yellow. Transfer to a piece of plastic wrap and form into a 4-inch log; freeze until firm, about 20 minutes. (The saffron butter will keep in the refrigerator for up to 2 weeks.)
• Meanwhile, preheat the oven to 425 degrees F. Toss the sliced fennel, garlic, the juice of 1/2 lemon, 1 tablespoon olive oil and 2 tablespoons water in a 9-by-13-inch baking dish. Sprinkle with 2 tablespoons water and season with 1/2 teaspoon salt and a few grinds of pepper. Cover with foil and bake until the fennel is tender, about 20 minutes.
• Toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Scatter the tomatoes over the fennel. Set the halibut on top of the vegetables; drizzle with the juice of the remaining 1/2 lemon and season with salt and pepper.
• Bake, uncovered, until the halibut is firm and no longer translucent, about 12 minutes; remove from the oven and top each piece with a thin slice of saffron butter. Return the halibut to the oven and bake until the butter just begins to melt, about 2 more minutes. Serve with fennel fronds.

SAFFRON CREAM SAUCE

Steps:

• Prepare the saffron and make a roux. Put the warm water in a small bowl and crumble the saffron into it. Set aside to infuse. Meanwhile, melt the butter on medium heat. Add the onions and salt, and saute until translucent. Add the garlic and continue cooking until just fragrant, 20 to 30 seconds. Whisking constantly, add the flour to make a roux. Cook over medium heat until you can see the garlic bits in the roux getting toasty and the whole thing developing a golden hue, about 3 minutes.
• Finish the sauce. When your roux is lightly golden, add the milk in a thin stream, whisking constantly. Next, add the white wine and the saffron-infused water. Keep whisking; the sauce will thicken and smooth. Once it does, remove it from the heat and stir in the cream. Taste and adjust salt if necessary, and whisk in chili powder (optional). If the texture is too rich, stir in a bit more milk, a little at a time.

SAFFRON SAUCE

Steps:

• Melt clarified butter in a pan and add the onion.
• When onion turns translucent add garlic and stir.
• Add white wine and let simmer.
• Keep one TB cream back, add the rest to the pan. Let reduce sauce until desired consistency is reached.
• Dissolve the saffron threads in the remaining TB of cream and add to the sauce.
• Salt and pepper to taste.
• Serve.

GARLIC-SAFFRON SAUCE

Steps:

• Soak the bread in cold water for 1 minute and squeeze dry. Mash garlic and salt into a paste. Put it in a mortar with the bread and pound together with the saffron, or mix it all in a blender.
• Gradually whisk in the olive oil to make a thick sauce. Add the lemon juice, parsley and salt. Keep the sauce at room temperature.

BUTTER SAFFRON SAUCE

Steps:

• Combine shallots, white wine, and vinegar in a small, heavy-bottomed saucepan over medium heat until the liquid has evaporated, about 5 minutes. Whisk in heavy cream, reduce heat to low and simmer until the mixture is reduced by half, about 10 minutes.
• Remove the sauce from heat and whisk in the butter, little by little, until smooth. Season with salt and pepper to taste. Add saffron. Keep sauce warm over a double boiler until serving.

SAFFRON BUTTER

Steps:

• Cover the saffron threads with 2 teaspoons hot water and let it steep until the color emerges, after a few minutes.Work it into the butter, which has been brought to room temperature, with the remaining ingredients, using a wooden spoon.
• Move to a crock or place on wax paper and roll into a cylinder. Freeze until firm. Once frozen, slice into thin disks. Use as desired on vegetables, meat, fish, etc. Enjoy!

PAN SEARED SCALLOPS WITH A SAFFRON CREAM SAUCE

Steps:

• Remove the scallops from the packaging and place them on kitchen paper to ensure they are dry.
• Place the half of the butter (1/4 stick/30 g) and the olive oil into a non stick frying pan and melt over a medium high heat until it is starting to foam.
• Think of the frying pan as a clock and add the scallops to the foaming butter starting at 12 o'clock and then working around clockwise.
• Cook over a medium high heat for 1 1/2 minutes until golden brown.
• Carefully, starting at 12 o'clock again, flip the scallops and cook for a further minute.
• Remove scallops from pan (starting at 12 o'clock again) and place them on a plate near the hob.
• Turn the heat to high and add the wine to the pan.
• Allow this to bubble for a couple of minutes, then reduce the heat and add the saffron.
• Stir well and whisk in the remaining butter (1/4 stick/30 g).
• Once this has melted add the cream and whisk until slightly reduced and thickened.
• Return the scallops to the pan and serve garnished with parsley.