Ingredients (serves 4)
|600 g Cod loin skin on|
|Caviar: Sterlet Imperial Gold 30g|
|Spanish Saffron from Mancha, Extra Pure Quality 1g|
|Pure White Sea Salt|
|1 small shallot peeled and finely chopped|
|150 ml double cream|
|150 ml white wine|
|50 g butter|
|Small cup of hot water|
|2 spring onion|
|Few sprigs of parsley|
- Season your cod loin with sea salt and set aside at room temperature. Preheat the oven at 190-200°C
- Heat your pan and add enough oil to coat the bottom of the pan well. I personally prefer to use olive oil to give that extra flavour. When the oil is hot and moving freely, but not smoking, add the cod skin side down, and turn the heat down to medium. If the heat is too high, then your cod is going to stick to your pan.
- Let this cook for about 5 minutes. Regulate the temperature – not too hot. Take it slowly and you will get a great browning. Too hot, and you get a lot of chard nasty black.
- After about 5 minutes, gently release the cod, flip it flesh side down, and immediately put the cod into the preheated oven. Let this cook for another few minutes to ensure that the flesh cooks all the way through.
- Now make the saffron sauce. Fill a jug or glass with 50ml/2fl oz. of water, and add a generous pinch of saffron to the water. The water will quickly turn golden yellow from the saffron.
- Add the white wine to a pan and simmer over medium heat. Reduce the white wine down to one or two tablespoon(s).
- Melt the butter in the pan, this adds a glossiness to the sauce. Add the double cream, a small pinch of salt and the saffron-infused water to the pan – by now the water should be a golden yellow. Make sure to include all of those expensive saffron threads, they still are full of flavour and colour!
- Simmer over medium heat and stir until the sauce thickens and turns into a stunning yellow colour, it will initially be pale yellow, but as it heats the colour will intensify.
- Place your cod in the center of the plate, pour the saffron sauce around the fish, garnish with sour cream and a generous portion of Sterlet Imperial Gold Caviar, serve immediately.
Well done Chef =)