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–+ servings

saffron sauce or foam

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: savoury sauces
Cuisine: international
Ingredients Method Notes

Ingredients
  

  • 50 ml shellfish stock see notes
  • 50 ml cream
  • 50 ml white wine
  • 20 ml vermouth
  • 0.5 clove garlic chopped finely
  • 1 shallot chopped finely
  • 1 pinch saffron 6-8 threads
  • salt
  • pepper freshly ground

Method
 

  1. Pour half of the wine into a small bowl or cup, add the saffron and allow it to draw for 10 minutes.
  2. Sauté the shallot and the garlic in a small amount of butter in a small pot until they are soft but not brown. Add the rest of the white wine and vermouth and reduce until half the quantity is left.
  3. Add the fish stock and cream and using a hand blender purée until the sauce is smooth. Reduce for another 5 minutes.
  4. Pour the saffron into the pot and and use a little wine to rinse out the bowl. Simmer for 5 minutes.
  5. When you are ready to serve, drizzle the sauce onto you plates or, if you want a foam, use a hand blender to quickly froth the sauce to a foam and carefully spoon it onto your plates.

Notes

Shellfish Stock: You only need a simple shell fish stock for this recipe. I make it by boiling 6 frozen prawns with their shells, if you have them, in a pot with 100-150 ml of water and reducing it to the quantity needed.

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