saffron cream sauce
How often faced with the question of what I could for a sauce for fried fish kochen.Meistens Mehlpampe then some on the table, the hat.Muß nothing to do with fish ist.Seit admit it given me quite a few time but I have a special sauce that is to all fish species passt.Dieses recipe meant for 4 Portionen.Hier now my tip:
Ingredients: 100 ml dry vermouth
100 ml fish stock 100 g whipped cream
1 g saffron threads (but really take any more, because
saffron because otherwise everything covered)
salt 30 g butter (cold they must be)
Preparation: Heat
the vermouth in a pan (or pot) and add some reduzieren.Den fish stock and cream and reduce again slightly . pan from the heat and boil the saffron threads einrühren.Danach short and carefully taste! with salt.
Reduce heat strong and the ice-cold butter in flakes gradually einrühren.So get the sauce a creamy retention and shine.
Simple, fast and tastes made.
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