ingredients for 4 people
- 100 g shallots
- 4 tbsp olive oil
- 1 row saffron
- 200 ml dry white wine ‘optional’
- 150 ml peix (or herbal or vegetable broth)
- 350 ml whipped cream
Peel and chop the shallots. Heat the olive oil in a pan and fry the shallots glassy. Add the saffron and leave for 10 seconds fry them lightly.
Add with white wine ‘optional’ and let simmer until half.
This takes approximately 5 minutes but obviously depends on the size of the pan that you used. The larger the pan, the faster the moisture to evaporate. Pour the stock and whipped cream, bring to the boil and leave to simmer for approximately 5 minutes.
Season to taste with a little sea salt and white pepper from the grinder. Puree the sauce with the hand blender and pour through a bolzeef in a clean pan.
You can use the sauce now serve immediately or cool and after use.
Serve the sauce with a piece of white fish or salmon. Eat tasty!