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    • Turbot with Saffron Cream Sauce

    Mark Sharron
    Easy
    30 minutes
    1
    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

    • Turbot with Saffron Cream Sauce – Step by Step Method
    • Gently pat the turbot fillet dry with paper towels and season both sides with salt and pepper.
    • Place the saffron threads in a small bowl with 1 tablespoon of warm water to bloom and extract color and aroma; set aside.
    • In a separate medium saucepan, add olive oil and butter over medium heat until the butter is melted and foaming.
    • Add minced shallot and garlic to the pan and sauté gently, stirring frequently, until softened and fragrant (about 2 minutes); remove half of the mixture and reserve for sauce use.
    • Simultaneously, heat a large skillet with a small drizzle of olive oil over medium-high heat.
    • Carefully lay the seasoned turbot fillet in the skillet, skin-side down if applicable; cook 2–3 minutes per side until opaque and just cooked through; transfer to a warm plate and tent loosely with foil.
    • To the saucepan with the remaining shallot-garlic mixture, add white wine; simmer for 30 seconds to reduce and remove alcohol.
    • Stir in the bloomed saffron (with water), heavy cream, and fresh thyme into the saucepan.
    • Reduce heat to low and gently simmer sauce until slightly thickened, about 5–7 minutes, stirring occasionally.
    • Taste and adjust seasoning with salt and pepper as needed.
    • Remove the saucepan from heat and stir in half of the chopped fresh parsley for freshness and color.
    • Plate the cooked turbot fillet neatly in the center of each serving dish.
    • Spoon the warm saffron cream sauce generously over or beside the fillet.
    • Garnish with remaining parsley and a few additional saffron threads if desired.
    • Serve immediately, pairing with simply steamed vegetables or a light salad for balance.