with Saffron Sauce & Wilted Leeks
Serves 4 – 6
- 2 shallots, minced
- 3T butter, cold
- saffron, generous pinch
- ¼ tsp chili flakes
- ½ C white wine
- ¼ C clam juice (bottled)
- 1 ½ C heavy cream
- Juice of ½ lemon
- chives, minced for garnish
Slowly sweat shallots in 1T butter until translucent. Add saffron and chili flakes and cook for 1-2 minutes. Add white wine. Simmer and reduce liquid by half. Add clam juice and bring to boil. Add cream and bring to boil then lower to a simmer and reduce by half. Whisk in 2T of cold butter until incorporated. Add lemon juice to finish the sauce. Keep warm until ready to serve. Garnish with chives.
- 2-3 leeks, large. (white and pale green parts only)
- 2-3T butter
- Salt and freshly ground white pepper to taste
Slice leeks into ½ inch by 2 inch strips. Wash leeks thoroughly to make sure all dirt is gone. Drain well. Heat large saucepan over medium heat. Melt butter and add leeks. Cover saucepan and lower temperature to simmer. Wilt leeks slowly until soft about 10 – 15 minutes. Do not let them brown. Salt and white pepper to taste. Put aside until ready to serve.
- 4-6 6oz Groper fillets, skin off
- Salt and white pepper
- Olive oil
Generously season both sides of fish fillets with salt and white pepper. Heat large sauté pan over high heat. Add 3-4T olive oil and heat. Brown fillets in skillet for about 4 minutes and turn over. Sear for another 2 minutes or until just cooked through.
Place leeks in center of plate (reserve some for top of fish). Spoon saffron sauce around edge of leeks. Place fish fillet on top of leeks. Garnish fish with reserved leeks and sprinkle chives all over.