RecipeDB

Cooking in progress....

Saffron Sauce for Fish - Spain

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.5347
Energy (kCal)1517.0583
Carbohydrates (g)109.1551
Total fats (g)114.3478
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve the saffron in heated fish stock that uses white wine and a little vinegar. | 2. Make a roux with hlaf the butter (or 1/4 cup) and the flour. Moisten with the stock, adding stock until the consistency is just as thick as whipping cream. | 3. Soften the peppers with the garlic in the remaining butter over low heat. When they are soft, add this to the sauce and simmer for 10 minutes. | 4. Pour in the cream, Madeira and lemon juice. | 5. Add juices from the fish you are cooking to use this sauce with, for maximum flavor and so as not to be wasteful! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fish stock 1 pint - - - -
    saffron thread 1/4 teaspoon - - - -
    butter 1/2 cup 684.0 31.428 21.372 57.6
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    red pepper 1 seeded cut - - - -
    green pepper 1 seeded cut 14.8 3.4336 0.6364 0.1258
    garlic clove 1 crushed chopped - - - -
    cream 2/3 cup 528.0 10.64 5.808 55.488
    madeira wine 3 tablespoons - - - -
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition