Sea Bass in Saffron Sauce (From Javier Otaduy's recipe)

1. 1

   Melt 1 stick of butter with the wine and broth or clam juice in saucepan.

2. 2

   Add the fillets and poach gently, about 10 minutes.

3. 3

   Remove to platter and keep warm.

4. 4

   Place mayonnaise in another pan together with remaining butter and 1 cup of the liquid used to poach the fish.

5. 5

   Heat, stirring frequently, until the sauce becomes smooth.

6. 6

   Do not allow to boil.

7. 7

   Add saffron and season with salt and pepper to taste.

8. 8

   Serve the fish on a warmed dish covered with the sauce and accompanied by a julienne of vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.