Recipes
Pan Seared Black Cod Fillet with Saffron Clam Sauce
Pan Seared Black Cod Fillet with Saffron Clam Sauce
Recipe Details
by Charmaine So
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Scrub the clams and soak them in salted water for 30 minutes to get rid of the sand. Take clams out and set aside.
Step 2
In a pot, add clams, white wine and bay leaf. Cover the pot and cook over medium heat until clams have opened. About 2-3 minutes. Strain and reserve the cooking liquid. Remove the half the clams from their shells and leave the remaining half in shells.
Step 3
In the same pot, melt butter and sauté shallots and garlic over medium low heat until soft. Add the saffron and the clam juice into the pan. Bring to a boil and the sauce thickens slightly.
Step 4
Add in deshelled clams. Season to taste with salt and black pepper. Stir in cream and some chopped parsley and chives. Turn heat off. Cover and set aside to keep warm.
Step 5
In a frying pan, heat oil over high heat. Once hot, season the fillet with salt and black pepper, and brush some olive oil on top. Place parchment paper on a pan and heat on high heat. Add the fillet and sear for 3-4 minutes each side or until golden brown and cooked.
Step 6
Put the clams in a bowl. Place the cooked fillet on top of the clams and spoon the hot broth over the top. Sprinkle parsley and chives. Serve immediately.
Ingredients
General Ingredients
by Charmaine So
Step by Step Instructions
Step 1
Scrub the clams and soak them in salted water for 30 minutes to get rid of the sand. Take clams out and set aside.
Step 2
In a pot, add clams, white wine and bay leaf. Cover the pot and cook over medium heat until clams have opened. About 2-3 minutes. Strain and reserve the cooking liquid. Remove the half the clams from their shells and leave the remaining half in shells.
Step 3
In the same pot, melt butter and sauté shallots and garlic over medium low heat until soft. Add the saffron and the clam juice into the pan. Bring to a boil and the sauce thickens slightly.
Step 4
Add in deshelled clams. Season to taste with salt and black pepper. Stir in cream and some chopped parsley and chives. Turn heat off. Cover and set aside to keep warm.
Step 5
In a frying pan, heat oil over high heat. Once hot, season the fillet with salt and black pepper, and brush some olive oil on top. Place parchment paper on a pan and heat on high heat. Add the fillet and sear for 3-4 minutes each side or until golden brown and cooked.
Step 6
Put the clams in a bowl. Place the cooked fillet on top of the clams and spoon the hot broth over the top. Sprinkle parsley and chives. Serve immediately.