Page 45 - CRCCE0522

Saffron Sauce

Amount Measure Ingredient/Prep Method

1 pinch saffron

1/2 medium onion chopped

1/2 ounce garlic chopped

4 fluid ounces fish stock (or clam juice)

4 fluid ounces white wine

1 cup heavy cream

1 each bay leaf

1-2 tablespoons butter

S & P to taste

• Sauté the onion until translucent, add the bay leaf and
saffron and deglaze with the white wine and fish stock.
Let simmer and reduce by half. Add the heavy cream and
let reduce by half. Season with S & P, pour into a blender.
Remove the bay leaf, and on high speed, add the butter.
Set aside and keep warm.
• Season the Sole with S & P roll the fillet and secure with
a toothpick.
• Steam for 5 minutes and set aside.
• Put the rice and spinach on a plate, place the sole fillets on
top of the spinach and finish with the saffron sauce.

CORAL RIDGE COUNTRY CLUB ESTATES COMMUNITY ASSOCIATION 43

5/4/22 2:06 PM
CRCCE 0522.indd 43
CRCCE 0522.indd 43 5/4/22 2:06 PM