Roasted Sea Bass With Saffron Cream Sauce Food

PAN FRIED SEA BASS

Steps:

• Heat a large skillet with olive oil and 1 tablespoon butter. Season the fillets with some salt and pepper. Place fillets in skillet and cook about 5 minutes on each side. When the fish is cooked, set aside on a plate and deglaze the pan with the vermouth, add the thyme and saffron leaving to bubble until it's reduced by two thirds. Add remaining butter and whisk followed by the heavy cream and heat through. Serve fillets with light saffron cream sauce and blanched asparagus.

SEA BASS IN SAFFRON SAUCE (FROM JAVIER OTADUY'S RECIPE)

Steps:

• Melt 1 stick of butter with the wine and broth or clam juice in saucepan. Add the fillets and poach gently, about 10 minutes. Remove to platter and keep warm.
• Place mayonnaise in another pan together with remaining butter and 1 cup of the liquid used to poach the fish. Heat, stirring frequently, until the sauce becomes smooth. Do not allow to boil. Add saffron and season with salt and pepper to taste.
• Serve the fish on a warmed dish covered with the sauce and accompanied by a julienne of vegetables.

ALMOND-CRUSTED FISH WITH SAFFRON SAUCE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Season the fish and spread a little butter over the flesh side of each. Put in a shallow, buttered, ovenproof dish and sprinkle with the flaked almonds, lightly pressing them on. Bake for 12-15 mins until the flesh flakes easily.
• Meanwhile, make the sauce. Gently fry the shallot with a small knob of butter in a small pan. Add the stock and saffron, bring to the boil, then boil until reduced by about two-thirds. Stir in the crème fraîche and bubble for a minute or so until slightly thickened. Pour a little sauce around each portion of fish. Lovely served with tiny, buttered new potatoes and green beans, or a fresh green salad.

ROASTED SEA BASS WITH SAFFRON CREAM SAUCE

Steps:

• Scale the sea bass. Make an incision in the underside, from the head to the anus, and remove the innards. Wash the sea bass inside and out, and dry well. Preheat the oven to 400°. Peel the orange, removing the bitter white pith. Reserve the orange for future use, and slice and set the peel aside. Stuff the sea bass with the sprig of rosemary and the orange peel. Season the outside of the fish with salt and pepper, and place on a baking sheet lined with parchment paper. Thinly slice the lime, and toss in a bowl with a pinch of salt and the sugar. Scatter the lime on the baking sheet and over the fish. Place in the oven, and roast for about 30 minutes. Meanwhile, prepare the sauce: In a skillet over medium heat, melt the butter. Chop the onion, add to the skillet, and sauté until soft. Deglaze with the wine, and cook until it evaporates. Add the heavy cream and the saffron. Simmer, stirring occasionally with a wooden spoon, until the saffron dissolves and the cream reduces by half. Add the vinegar, season with salt, and mix well. Pass the mixture through a fine sieve, reserving the strained sauce, and keep warm. To serve, spoon the saffron cream sauce on a platter. Remove the sea bass from the oven, and place over the sauce. Scatter the roasted lime slices on the fish, and garnish with chervil, tarragon and chives -