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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

 

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