Poach fish with spicy saffron Sauce
2 votes, 4.00 avg. rating (83% score)

chef-duminda-best-chef-in-sri-lanka-2012-poach-fish-with-white-wine-redution-cri-lankan-chef-sri-lankan-cookin-sri-lankan-menus

 Poached fish is healthy prep.and ideal for dinner with some rice or noodles.most of the time fresh fish you can find in sri lanka. poach dish free from cholesterol.try this recipe.

Ingredients
Total Time:
            25 min
Prep
            15 min
Cook
            10 min
Yield:
 3 potions
Level:
Easy

Method

  1. Rinse fish fillet  and pat dry with paper towels.
  2. Place fish in saucepan just the size to hold them. Add enough poaching liquid to barely cover fish.
  3. Bring liquid to a simmer over medium heat. (Do not boil. This will cause fish to break apart.) Adjust heat, if necessary, to keep liquid at a simmer.
  4. Simmer 10 minutes or until center is opaque and fish flakes easily when tested with fork.
  5. Remove fish with slotted spatula.
  6. Remove skin and bones from fish with paring knife.mean wile make the saffron sauce.
  7. Melt butter in a pan; add shallots, and saute 2 to 3 minutes or until tender.
  8. Stir in fresh cream, salt, pepper, and saffron; bring to a boil. Reduce heat, and simmer, stirring constantly, 5 minutes.
  9. Pour sauce through a wire-mesh strainer into a bowl, discarding shallots and saffron.
  10. arrange the fish fillet.poor the saffron sauce on top if the fillet and served hot.

Note
you can add some mushroom in to the saffron sauce.do not over cook the fish.try to use white fish in to this.when you fillet the fish, beautiful with the bones

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