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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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Stir in the white wine and simmer until the sauce has reduced by half.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • To serve, place the turbot fillet on a plate and top with the saffron cream sauce. Enjoy!