Sammi posted 01-31-99
Trio of Fish in a Saffron Sauce
12 plaice fillets (skinned)
175 g/6oz smoked salmon slices
12 scallops (cleaned well)
125 ml/4fl oz dry white wine
125 ml/4fl oz fish stock
2 bay leaves
1 small sachet saffron
150ml/ 1/4 pt double cream
1 little cornflour (optional)
salt & pepper
Set the oven to moderately hot, 190 degrees C/375 degrees F, Gas Mark 5.
Lay the plaice fillets out on a board skinned side up. Put a strip of salmon on each fillet and a scallop on top. Roll the fillet up from the wide end, holding in the scallop, and then secure with a cocktail stick,if necessary.
Pack the fish into an ovenproof dish. Pour in the wine and the fish stock, add the bay leaves and saffron. Cover the dish with a lid or foil and cook in the oven for 25 - 30 mins.
Remove the fish from the dish, arrange a serving plate and keep warm
Reduce the fish juices by about half by boiling rapidly, uncovered. Stir in the double cream and then heat gently to make a sauce. Thicken the sauce with a little cornflour, if you like. Season to taste.
Pour the sauce over the fish and serve.
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