White Sea Bass and Saffron? World's Golden Pair!

October 5, 2015

Sea Bass In Cream Sauce

White sea bass in cream sauce made with saffron and white wine? Sounds delicious but hard to make? Not true! Let me show you how easy and simple this recipe is to create. All you need is some of the world's tastiest fish and tastiest spicy to create a sea bass in cream sauce that will knock your socks off. And where do you get these ingredients? If you're a fisherman like me, the sea bass is swimming just offshore and the tastiest spice, saffron, is available online. That, plus this easy to follow video recipe ensures a success. Trust me. Now, although white sea bass is available at our local fresh fish markets, like I said, I'm a fisherman. And I've got friends...

 

I was lucky enough to catch a large white sea bass from a September blood-moon. The night-time adventure with my fishing buddy Jim was off the charts. A big thanks to Jim Kelley for sharing his spots and knowledge. But more so, for setting a great example of what perseverance can do. His hard work is what fishing is all about.

 

This week's recipe is designed to turn my dedicated night-time fishing buddies into gourmet chefs. Hope you guys give this a try!

 

Broiled White Sea Bass with Saffron White Wine Cream Sauce (serves 4)

So why is saffron one of the world's most expensive spices? The answer is simple while surprising. Gathering saffron threads is very labor intensive. That's because, saffron threads (stigmas) are very tiny and must be hand picked from one flower, the purple crocus. Plus, there's only three threads per flower, thus making it even harder. And so, why is saffron is the perfect spice for fish and shellfish? Simply put, I can smell its aromas locked inside an empty lobster shell. And that's an example of how spices perfectly pair with the food, because seems like it's naturally there already. Try some, you'll see what I mean.

 

2 white sea bass steaks 1 ½ lbs each

1 small piece of white sea bass about size of a hot dog (for the fish stock)

2 tablespoons olive oil

1 lemon cut in half

Kosher salt

Coarse black pepper

½ bundle parsley

¼ onion

2 garlic cloves smashed

Healthy pinch of saffron

1 tablespoon of unsalted butter

1 tablespoon of all purpose flour

1 ½ cups white wine (pinot grigio or sauvignon blanc)

1 ½ cold water

1 cup heavy cream

2 tablespoons chopped green onions

 

Make The Sea Bass In Cream Sauce

1. First start by creating the fish stock. Always start your stocks with cold water (fish, chicken or beef). Now add the water and wine into a medium sized sauce pot. Next, add the onion, garlic, while adding a small handful piece of white sea bass mea. Finally, add parsley and pinch of salt and pepper. Now bring this to a boil.

2. While the stock is coming to a boil, prep the white sea bass steaks by seasoning both sides with salt and pepper, lemon juice and olive oil. Place in refrigerator until needed.

3. Turn on the broiler while making sure to set the rack to be place second from the top.

4. After the fish stock comes to a boil, reduce the heat to a simmer and then add your healthy pinch of saffron. Simmer for 15 minutes, remove from the heat and cover.

5. Now start making cream sauce, by heat a frying pan over a medium-low heat. Next melt the butter while mixing in the flour. Mix continuously for 3 minutes thereby creating a roux (pronounced ru). Begin adding hot fish stock (liquid only) to the roux, while mixing, only one ladle at a time. After each ladle, whisk together the roux and fish stock, eliminating any lumps. Repeat this cycle three to four times until you've used most of your stock. The resulting cream sauce should be thick while still soupy.

 

Start Cooking The Sea Bass

6. While the cream sauce is still cooking, place the white sea bass steak under the broiler. Be prepared to turn in 3-4 minutes.

7. Now add the heavy cream in the roux fish stock sauce while mixing. Further cook only for a minute or two before turning off the heat.

8. Turn the white sea bass steak over and cook for another 3-4 minutes. While using a pairing knife, pierce into the thickness part of the sea bass and check for doneness, don't over cook.

9. When done, plate the white sea bass steaks and pour on the white wine saffron cream sauce. Don't forget to garnish with chopped green onions before serving. Enjoy!

 

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Meet The

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Cook...

I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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