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    • Turbot with Saffron Cream Sauce

    Mark Sharron
    Easy
    30 minutes
    1
    Amount Per Serving: Calories 320; Fat 17g; Carbs 5g; Protein 25g
    Turbot with Saffron Cream Sauce is a classic French dish that is both easy to make and incredibly flavorful. It is a simple yet elegant entrée that pairs perfectly with a variety of side dishes. The combination of saffron, cream, and butter creates a luxurious sauce that is sure to impress any dinner guest. The turbot fillet is lightly pan-seared and then finished in the oven, creating a tender, flaky fish with a hint of smokiness. The saffron cream sauce is the perfect accompaniment, adding a rich, earthy flavour to the dish. This recipe is sure to become a favourite for any special occasion.  
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    Ingredients

    • 1 Turbot fillet
    • 1 cup heavy cream
    • 1 teaspoon saffron threads
    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • Salt and pepper to taste
    • 2 cloves garlic, minced
    • 1 shallot, minced
    • 1 teaspoon fresh thyme leaves
    • 2 tablespoons white wine
    • 2 tablespoons chopped fresh parsley

    Method

    • Preheat the oven to 375°F.
    • Heat the butter and olive oil in an oven-safe skillet over medium-high heat.
    • Season the turbot fillet with salt and pepper and place it in the hot skillet. Cook for 3-4 minutes per side, or until the fish is lightly browned.
    • Transfer the skillet to the preheated oven and cook for an additional 5-7 minutes, or until the fish is cooked through.
    • Meanwhile, make the saffron cream sauce. Heat the cream in a small saucepan over medium heat. Add the saffron threads and stir until the cream is lightly coloured.
    • Add the garlic, shallot, and thyme and cook for 1-2 minutes, or until the vegetables are softened.
    • Stir in the white wine and simmer until the sauce has reduced by half.
    • Remove the sauce from the heat and stir in the parsley.
    • To serve, place the turbot fillet on a plate and top with the saffron cream sauce. Enjoy!