Filet of Zander with Gatinais Saffron
From Cepoy, France
Ingredients:
2 Kg (4 1/2 lbs) Zander (fish)
1/2 bottle White Wine
Bouquet garni
Salt, pepper
1/2 cup Fresh Cream
Saffron
2 Eggs
1 Lemon
Preparation:
Remove the fillets from zander. Make a stock with the bones and head, a litre of cold water, 1/2 bottle of white wine, a bouquet garni, rock salt, mignonette pepper.
Bring to the boil and reduce to 3/4.
Remove the scales from the fillets and place them on a buttered baking dish, cover with the fish stock (keep 1/4 of the stock to the side).
Sprinkle the fillets with a few strands of Gatinais saffron and add 2 cl fresh cream.
Bake in a medium oven for 15 minutes.
Infuse 0.2 g of Gatinais saffron in the remaining fish stock until it colors. Do not boil.
Pour this infusion over 2 egg yolks whisked with 1/2 salted lemon juice and 10 cl of liquid fresh cream, mixing with a spatula until the egg yorks thicken.
Serve the zander fillets warm with the saffron strands on top and the sauce apart in a sauceboat, leaving the saffron to rise to the surface.
Courtesy of Mr Ryst<La table de St Loup> in Cepoy, France
 The Loire Valley & Paris |
 Paris & Nice |