Saffron Haddock

Product :saffron
Category : fishes
Nº of Portions :2
Origin : Britain
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Infuse the saffron filaments for 20 minutes in some of the wine. Mix together the rest of the wine, mustard, water, salt and pepper. In an ovenproof pan heat the oil and briefly fry the haddock. Pour in the wine mixture and saffron infusion, bubble together for one minute. Then put the pan into a hot oven for 10 minutes. When the haddock is cooked, reserve on a warm plate. Return the pan to the flame to reduce wine and cooking juices, add a knob of butter so the sauce binds. It will become rich and delicious. Pour over the haddock and serve with mashed potato.
Advice :
30 saffron filaments infused in 30 ml of white wine
1 large glass dry white wine
2 teaspoons of English mustard powder
Splash of water
Salt and pepper
A little oil
2 natural smoked haddock fillets
Knob of butter

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

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