Fish on creamy Lemon or Saffron Sauce
Pane-bistecca
Fish with creamy lemon or saffron sauce is incredibly delicious! I made two different fish dishes with two slightly different sauces, and both tasted great.
When cooking with saffron, you have to be careful with other spices. Saffron tastes great on its own. If you do not want to use saffron, use lemon. I added onions to one sauce and garlic to the other. And since it goes very well with fish, I also added some fresh dill! It tasted very good!
Here are two fine, delicate sauces to accompany fish!
When cooking with saffron, you have to be careful with other spices. Saffron tastes great on its own. If you do not want to use saffron, use lemon. I added onions to one sauce and garlic to the other. And since it goes very well with fish, I also added some fresh dill! It tasted very good!
Here are two fine, delicate sauces to accompany fish!
Ingredients
800 – 1000 g Fish Fillets such as sea bass or mahi mahi (*tip)
20 g Butter
3 tbsp Potato Starch
½ tsp Pepper
½ tsp Salt
¼ tsp Chili
1 small red onion, chopped
3 garlic cloves, chopped
150 ml Broth
50 ml Cream
1 tbsp Cornstarch
1 tsp fresh Dill
Juice of 1 Lemon
Salt and Pepper
Chili
1 small red onion, chopped
½ tsp Saffron Powder, or Threads
100 ml Broth
100 ml Cream
1 tbsp Cornstarch
fresh Dill
Salt and Pepper
Chili
Dry Rub:
Lemon Sauce:
Saffron Sauce:
Instructions
1
Step 1
Rub the dry rub into the fish fillets.
2
Step 2
Melt the butter in a shallow pan and fry the fish fillets on all sides, then place them in a greased gratin dish.
3
Step 3
Fry the onion (and garlic, depending on the sauce) in the same pan.
4
Step 4
Dissolve the cornstarch in the broth and add to the onions. (Add saffron, depending on the sauce.) Add the spices and mix well. Add the cream and reduce slightly. Finally, add the dill.
5
Step 5
Pour the sauce over the fish and bake in the oven at 180°C for 20-30 minutes. Serve hot with white rice or potatoes.
Notes
*Use a fish that doesn’t fall apart! It should be very firm when cooked. More Fish Recipes!
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