ANGELFISH MET N ROMERIGE SAFFRAANSOUS

Ek het die Angelfish ontvel, met Cajun spesserye en sout gesmeer, ‘n klompie fyngekapte ui en knoffel daaroor gesmeer en saam met ‘n roosmaryntakkie in ge-oliede bakpapier toegedraai en vir 30 minute in die oond gebak en toe saam met die volgende sous bedien. Die sous het ek op die internet gesien.

SAFFRON CREAM SAUCE
Makes 1/2 to 3/4 cup sauce, enough to serve 4 to 6
2 large pinches saffron
1/2 cup dry white wine such as sauvignon blanc
2 to 3 teaspoons canola oil
1/2 cup finely minced shallots
1 small thyme sprig, optional
1 8-ounce bottle clam juice
1 cup heavy cream
Kosher salt, to taste
Lemon juice, to taste

Instructions:

Crumble the saffron, add it to the wine and let steep until the saffron begins to color the wine, about 15 minutes.
Add the oil to a medium skillet over medium heat. Add the shallots and cook until softened, about 2 minutes.
Add the wine, saffron and thyme, if using.
Bring to a boil and cook until the skillet is almost dry, about 3 minutes. Taste, and remove the thyme before it becomes strong.
Add the clam juice; bring to a boil and cook until reduced by about half, about 6 minutes. The flavor should be assertive at this point since the cream will mellow the intensity.
Pour the mixture through a strainer into a bowl or glass measure, pressing on the solids. Discard the solids andreturn the liquid to the skillet. Add the cream, bring to a boil and reduce until the sauce coats the back of a spoon and is the desired consistency. Season with salt to taste, adding a squeeze of lemon juice, if needed. Keep warm until serving.

BRON- Adam Cloete