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Aug 4, 2012
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Fried Lapu-Lapu with Saffron Cream

By: Pauline Lagdameo


Fried Lapu-Lapu with Saffron Cream

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.


Photography by David Hanson | Recipe by Pauline Lagdameo of International School for Culinary Arts and Hotel Management (ISCAHM) | Produced by Angelo Comsti

 




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  • iceee47 Aug 07 2012 @ 09:03am View all replies1 Report Abuse
       
    Where can i buy a decent white wine for cooking? I tried googling it but all i found were advices not to use cooking wine instead use table wine or wine that you would normally drink. I'm not a wine drinker so I really don't know what brand of wine to buy and where. Same goes for the red wine and sherry.
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