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Saffron and Ginger Sauce
Delicious served hot with a fish fillet - anything from plaice to turbot - or with fish mousses.
Can also can be served cold, as part of a cold spread
1 banana Shallot, or 2 round Shallots, peeled and chopped
1 big, or 2 medium, cloves of Garlic, peeled and chopped
1 sprig of fresh Thyme, or a big pinch of dried Thyme
3 teaspoons fresh Ginger, finely-chopped
120ml/4 fl oz Dry White Wine
a few grates of freshly-grated Nutmeg
300ml/½ pint of Fish or Vegetable Stock (home-made fish stock is best, but cubes can be used if diluted so on the weak side)
a pinch of Saffron strands (soaked in 1 tablespoon (15ml) warm water)
30ml/1oz Unsalted Butter
Salt and freshly-ground Pepper
a squeeze of Lemon Juice
- Put the stock in a stainless-steel or non-reactive saucepan, then add the chopped shallots, garlic, 2 teaspoons of the ginger, white wine, nutmeg and thyme.
- Bring this mixture to the boil, and simmer until reduced by two-thirds.
- Strain through a fine sieve.
- Add the cream, remaining ginger and saffron and water to the strained liquid.
- Add the butter in small pieces, and whisk it in.
- Taste for seasoning, the amount of salt you need will depend on the saltiness of your stock.
- Finally add the lemon juice; do not allow the mixture to boil again.