Gigot De Lotte Au Saffron
by rotts4me
from: Serge Barbe the Hermitage Inn
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INGREDIENTS
- 2 chopped shallots
- large pinch saffron
- 1 cup dry white wine
- 2 cups fresh fish stock ; or clam juice
- 4 monkfish fillets
- salt and white pepper
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 2 tablespoons cold water
INSTRUCTIONS
In the bottom of a 2 part metal steamer, heat the chopped shallots, saffron, and white wine;simmer all together until almost dry. Add the fish stock or clam juice and ring to boil.
In the top part of the steamer,place the monkfish seasoned with salt and pepper;cover and cook for 10 minutes. Remove fish and keep warm on a platter.
Add cream to liquid in bottom pan and boil 5 minutes. Mix cornstarch with cold water;pour slowly into sauce, stirring constantly. Season to taste;simmer a few minutes and strain sauce thorough a fine mesh strainer. Pour sauce over monkfish and garnish with parsley. Serve with boiled potatoes.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (54g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 119 | ||
| Calories from Fat: 99 (83%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 11g | 15 % | |
| Saturated Fat 6.9g | 34 % | |
| Monounsaturated Fat 3.2g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 40.8mg | 13 % | |
| Sodium 593.8mg | 20 % | |
| Potassium 32.9mg | 1 % | |
| Total Carbohydrate 2.1g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 2.1g | ||
| Protein 0.6g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 119
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