Saffron Sauce with Trout
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 people
-
Calories
510 kcal
-
Course
Main Course
-
Cuisine
American
Saffron Sauce with Trout
Description
Saffron Sauce with Trout highlights a sauce made by simmering white wine, orange juice, crumbled saffron, sugar, and minced shallots until concentrated, then pureed and finished with butter for richness. This saffron sauce brings a subtle floral and citrus aroma that pairs well with the mild and slightly fatty trout fillets.
The trout is pan-seared in melted butter over high heat to create a crispy skin and maintain moist, tender flesh. The accompanying greens, such as spinach or related tender leaves, are sautéed in butter, steamed briefly with orange zest, and lightly salted, adding a refreshing citrus dimension that complements both sauce and fish.
This combination makes for an elegant plate where delicate saffron and the interplay of butter and citrus lift the natural flavor of trout. For garnish, edible pea or vetch flowers are optional. Variations include using salmon or skinless fish pieces if preferred.
According to the notes, trout’s mild flavor and fatty texture suit the richness of the sauce and butter cooking, but the recipe adapts easily to other fish types that can be cooked with skin.
Ingredients
SAFFRON SAUCE
- 1/2 cup white wine
- 1/2 cup orange juice
- saffron crumbled, a healthy pinch
- sugar a healthy pinch
- 1 onion minced, or shallot
- salt
- 2 tablespoons butter unsalted
GREENS and FISH
- 1 1/2 pounds greens such as spinach or amaranth or lambsquarters, tender
- 5 tablespoons unsalted butter divided, or vegetable oil
- water maybe 3 tablespoons, a splash
- orange grated zest
- salt to taste
- 1 1/2 pounds trout or salmon fillets
- pea flower optional, or vetch flowers, for garnish
Instructions
- Make the sauce by bringing the white wine, orange juice, saffron, sugar and shallot to a boil in a small pot. Simmer strongly for 5 minutes, then turn off the heat and puree the sauce in a blender. Return it to the pot and turn the heat to low. Add salt to taste and keep warm, but don't boil it.
- Cook in the greens in 2 tablespoons of butter or oil over high heat in a large sauté pan, stirring constantly until they wilt. Add the splash of water, the orange zest and some salt and cover the pot. Lower the heat to medium-low and steam the greens for 2 minutes. Turn off the heat.
- Sear the fish by heating the remaining butter in a pan large enough to hold the fish -- if you don't have such a pan, put a baking sheet in the oven and set the oven to 200°F so you can keep the fish warm as you do this in batches. Heat the butter over high heat until it stops frothing. Pat the fish dry with paper towels and set it skin-side down in the hot butter. Turn the heat down to medium-high for a typical trout fillet (like you see in the picture) or to medium if you are working with a thicker piece of fish.
- Let the fish cook undisturbed for 2 minutes, then use a large spoon to baste the meat side of the fish with the hot butter. Do this constantly for 90 seconds, then give it a rest. Thin pieces of trout will only need this quick basting to cook through, but thicker pieces of fish will need a second or even third round of basting. When you are done basting, salt the meat side. The skin side should lift off the pan easily after about 4 to 5 minutes of steady cooking. The moment you take the fish off the heat, salt the skin side.
- To serve, swirl in the remaining 2 tablespoons of butter into the sauce, one tablespoon at a time. Pour some sauce on everyone's plate. Top with the greens and then with a piece of fish. Serve at once.
Notes
- Trout’s mild and slightly fatty flesh pairs well with the saffron-orange sauce and buttery cooking technique.
- If you prefer, this recipe can be made with salmon or other fish you would eat with skin.
- Skinless fish pieces can also be used if fish skin is undesirable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 11g | 4% |
| Protein | 41g | 82% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 151mg | 50% |
| Sodium | 228mg | 10% |
| Potassium | 1667mg | 35% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 16721IU | 334% |
| Vitamin C | 65mg | 72% |
| Calcium | 252mg | 25% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
