Easy to make, this julienne saffron sauce recipe is also delicately scented.
Ingredients for 4 persons :
- 1 clove of garlic
- 15 cl of white wine
- 40 cl of liquid cream
- 1 pistil of saffron
- 25 g semi-salted butter
- 150 g scallops
- 800 g of julienne fillet
- 8 potatoes
- 2 strands of parsley dish
- Salt, freshly ground pepper
Julienne, saffron sauce
- Peel, wash and steam the potatoes.
- Peel and chop the garlic clove.
- In a small saucepan, pour the white wine, let reduce. Add the chopped garlic. Continue cooking for 2 minutes then add the liquid cream and the saffron pistil. Keep warm.
- In a frying pan, melt the butter and brown the scallops very quickly.
For the fish papillote:
Preheat the oven to 200 ° C (th. 6/7).
- Cut the fish.
- Take a large sheet of baking paper, arrange the pieces of fish and pour in the sauce (keep some for dressing).
- Bake for 7 to 10 minutes.
- When ready to serve, pour in the sauce and offer the rest in a gravy boat.
Serve with steamed potatoes.
Find out more about julienne
Evolving in the depths of the North-East Atlantic, from the north of Norway to Portugal, and the North-West Atlantic, from Iceland to the eastern side of Greenland, the Julienne is often, and wrongly, confused with blue ling (molva dypterygia).
Commercially, only two gadiform species can be sold under the “Julian” designation: the common ling (molva molva) and the Spanish ling (molva macrophthalma), present in the Mediterranean. Not very fatty and very digestible, this fish is appreciated for its white flesh, slightly pearly, firm and light, with a delicate flavor.
Recipe: A. Beauvais, Photo: F. Hamel