Seabass with Pepper Sauce - Gordon Ramsay



Fish Fillets with Saffron, Tomatoes and Corn

Ingredients

  • boiling water
  • tablespoonunsalted butter or olive oil
  • small onion, finely chopped
  • chopped tomatoes
  • corn kernels (sliced from 2 ears)
  • pounddelicate fish fillets such as red snapper or scrod
  • Chopped chives, for sprinkling
  • Freshly ground black pepper

Make It

1.Crumble the saffron into a bowl and pour the boiling water over it. Set aside.

2.In a wide, shallow saucepan, warm the butter over medium heat. Add the onion and a pinch of salt and saute until translucent, about 4 minutes. Add the tomatoes and the saffron liquid and bring to a boil. Simmer until the tomatoes are saucy, about 8 minutes.

3.Add the corn, cover, and simmer gently for 5 minutes. Nestle the fish fillets into the sauce, spooning sauce over them, and cover the pan. Cook, covered, just until the fish is opaque throughout, 5 to 10 minutes depending on the thickness of the fillets.

4.Sprinkle the fish with chives and season with pepper. Serve the fillets on top of the corn and tomato mixture in shallow bowls.






Video: How to Make a Butter Sauce - Beurre Blanc - French Butter Sauce Recipe

Fish Fillets with Saffron, Tomatoes and Corn
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Date: 30.11.2018, 06:23 / Views: 72375