Ius in Anguila

Product :saffron
Category :
Nº of Portions :0
Origin : -
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
In a mortar, grind together the saffron, pepper, parsley, celery seed and savory. Mix in the onions, then the plums, mash together. In a saucepan heat the wine, vinegar and fish stock, when simmering add the sauce from the mortar and stir. Continue to simmer for 20 minutes to reduce. Stir in the olive oil. Spread the sauce on a deep plate and place the poached fish on it. Pour a little sauce over the fish and garnish with mint leaves.
Advice :
50 saffron filaments, powdered or 1 sachet of powdered saffron
˝ teaspoon black pepper, ground
1 teaspoon celery seed
˝ teaspoon savory
1 teaspoon onion, finely chopped
3 plums or damsons, peeled and finely sliced
4 tablespoons white wine (60ml)
2 teaspoons white whine vinegar (10ml)
250 ml fish stock
1 tablespoon extra virgin olive oil (15ml)
1 kg poached eels or other poached fish
Fresh mint leaves to garnish

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