Saffron cream sauce

Use this sauce to top a white meat or fish fillet, or simply to spice up a pasta or rice dish!

Ingredients:

- 20 cl liquid cream

- 8 pistils saffron

- salt and pepper

Warm the cream in a small saucepan, stir in the saffron pistils and leave to infuse over a low heat for 10 minutes. Season with salt and pepper. Remove the pan from the heat and leave to infuse, covered, before serving.

Another variation:

You can also sauté a shallot in a little olive oil before adding the saffron cream.

Example of use :

With mussels

After opening your mussels in a casserole dish with shallots and white wine, top with the saffron cream and serve.

With scallops

Brown the scallops in a sauté pan with a little butter. Place in empty shells or ramekins, top with shallot saffron sauce. Sprinkle with breadcrumbs. Place small knobs of butter on top and brown for a few minutes on the grill setting. To serve.

With monkfish

Brown the monkfish tail pieces in a little olive oil in a casserole dish for 5 minutes on each side. Pour in a glass of white wine and simmer for 15 min. Add the saffron cream and stir to bind the sauce.