Saffron sauce

This sauce is quite simple to make because it does not have any eggs to curdle or flour to go lumpy.  Nonetheless, it comes out quite similar (although a bit more liquid) to Hollandaise.  It is excellent with trout, salmon and white fish.

Preparation Time: 10 Mins

Cooking Time: 10 Mins

Total Time: 20 Mins

Ingredients

For 6 servings…

1 pinch            Saffron      

2                    Shallots  - chopped finely        

150 ml             Wine  - dry white     

75 ml              Cream  - double       

75 ml              Stock  - fish

Method

Pour a generous tablespoon of boiling water over the saffron and let it steep.

Put the shallots into a saucepan with the wine and boil rapidly till it is reduced to two tablespoons.  Drain them and pour the wine into another saucepan.  Add the cream and fish stock and warm.

Press the saffron water through a very fine sieve into the sauce.