SAFFRON CREAM SAUCE

SAFFRON CREAM SAUCE image

Categories Fish

Number Of Ingredients 9

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2 large pinches saffron
1/2 cup dry white wine such as Sauvignon Blanc
2 to 3 teaspoons canola oil
1/2 cup finely minced shallots
1 small thyme sprig, optional
1 8-ounce bottle clam juice
1 cup heavy cream
-- Kosher salt, to taste
-- Lemon juice, to taste

Steps:

Crumble the saffron, add it to the wine let steep until the saffron begins to color the wine, about 15 minutes. Add the oil to a medium skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the wine, saffron and thyme, if using. Bring to a boil and cook until the skillet is almost dry, about 3 minutes. Taste, and remove the thyme before it becomes strong. Add the clam juice; bring to a boil and cook until reduced by about half, about 6 minutes. The flavor should be assertive at this point since the cream will mellow the intensity. Pour the mixture through a strainer into a bowl or glass measure, pressing on the solids. Discard the solids and return the liquid to the skillet. Add the cream, bring to a boil and reduce until the sauce coats the back of a spoon and is the desired consistency. Taste and adjust the seasoning, adding a squeeze of lemon juice, if needed.