Fried Lapu-Lapu with Saffron Cream

The delicate-flavored saffron cream pairs perfectly with seafood like fish, mussels, and shrimps.


May 2008 | By Pauline Lagdameo
Fried Lapu-Lapu with Saffron Cream
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at a glance

Main Ingredient

Fish and Seafood

Type

Main Dishes

Preparation Time

00:00:00


Date Published

May 2008

The delicate-flavored saffron cream pairs perfectly with seafood.  See shopping tip below on where to buy saffron or kasubha).

Serves
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.

Simmer all ingredients including saffron. Reduce until slightly thick.

Soak lapu-lapu in milk for 20 minutes. Soaking fish in milk removes the fishy smell.

Take fish out of the liquid, season with salt and pepper, then dredge in flour.

In a nonstick pan, pan-fry fillets in butter.

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.




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