SEA BASS IN SAFFRON SAUCE (FROM JAVIER OTADUY'S RECIPE)
Provided by Edward Schumacher
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 939, UnsaturatedFat 44 grams, Carbohydrate 3 grams, Fat 83 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 35 grams, Sodium 1046 milligrams, Sugar 1 gram, TransFat 2 grams
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