Sunday, March 23, 2014

Black Cod with a Saffron Creme Sauce

I always come across recipes, I guess you could say I like to read them.  I adapt most recipes to make them my own (due to allergies, etc).

This recipe is (Dairy Free, Gluten Free, and Paleo)

Black Cod with Saffron Creme Sauce
2 black cod filets (this came from SeaBear)
olive oil
1 cup white wine (I used a Chardonnay from Veramar Vineyards)
2 tablespooon ghee
2 tablespoons full fat coconut milk (from a can)
pinch of salt
pinch of saffron
Preheat oven to 350 degrees Fahrenheit.  Place cod on a cookie sheet and drizzle with a little bit of olive oil.  Place fish into oven and bake for about 15 minutes (don't overcook this fish).

In a saucepan, add wine.  Bring to a boil and reduce to about half.  Whisk in ghee and coconut milk, whisk thoroughly.  Add saffron, continue to whisk and cook over high heat; continue to whisk.  Taste  and adjust with a pinch of salt if needed.

Served with a baked sweet potato and sauteed kale

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