baked cod with saffron foam
servingsservings4
minutesprepare10
cooking20minutes
ingredients:
sauce
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 or 6-8 threads
salt
pepper freshly ground
fish
4 fillets cod
3 tablespoons olive oil extra virgin
salt
pepper freshly ground
method:
sauce
  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.
fish
  1. Preheat your oven to 200°C
  2. Wash the fish and pat it dry with some kitchen paper.
  3. Line an oven proof dish with aluminium foil. Pour 1 tablespoon of the oil on to the foil and spread it evenly.
  4. Arrange the fish fillets in the oven proof dish, drizzle the remaining oil over them and season them with a little grind of salt and pepper. Pop the dish into the oven for 8 minutes.
  5. Serve with any vegetable of choice, potatoes or a salad.
recipe 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.