The delicate-flavored saffron cream pairs perfectly with seafood. See shopping tip below on where to buy saffron or kasubha). You can also try: Mussels with Saffron Cream, Linguine with Seafood-Saffron Creme Serves 2 Prep Time 30 minutes Cooking Time 7 minutes
For the saffron cream sauce 1/8 teaspoon saffron 1/8 teaspoon salt 3/4 cup cream 1/4 cup chicken stock 1 tablespoon white wine For the fish 2 lapu-lapu fillets 1/2 cup fresh milk 1/2 cup all-purpose flour salt and pepper to taste 3 tablespoons butter
1 Make the saffron cream: In a mortar and pestle, grind saffron with salt. 2 Simmer all ingredients including saffron. Reduce until slightly thick. 3 Soak lapu-lapu in milk for 20 minutes. Soaking fish in milk removes the fishy smell. 4 Take fish out of the liquid, season with salt and pepper, then dredge in flour. 5 In a nonstick pan, pan-fry fillets in butter. 6 Serve with saffron cream. Shopping tip: Find saffron at the spice section of most supermarkets, Terry's Selection, Santis, and Spices and Flavours at Market! Market! in Taguig City.
Photography by David Hanson | Recipe by Pauline Lagdameo of International School for Culinary Arts and Hotel Mana
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