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Cook Out | Filet de Poisson Saffron

French chef Matteo Girelli cooked us a rich, Provencal-style fish fillet in saffron sauce at Mumbai's Sofitel Hotel's multi-cuisine restaurant, Pondicherry Caf

Filet de Poisson Saffron

Serves 2

Ingredients

3 tbsp olive oil

2 tbsp butter

150g white fish fillet, cleaned, with the skin removed

Half cup coloured peppers and capsicum, thinly sliced

1 ripe tomato, cubed

3-4 cloves of garlic

2 tbsp leeks

2 tbsp parsley, finely chopped

2 tbsp double cream

10ml saffron water, made using 8-10 strands of saffron

10ml white wine

Salt to taste

Black pepper, freshly ground, to taste

Method

Melt the butter with one tablespoon of olive oil in a pan. Allow the butter to melt, but make sure it doesn’t burn by stirring it lightly. Rub the salt and freshly ground pepper on both sides of the fish before adding it to the pan. Cook the fish for 2 minutes on each side and then place it in a baking dish. Add the capsicum, coloured peppers and leeks along with the garlic, parsley and tomato. Pour the remaining olive oil, saffron water and white wine over the vegetables and the fish, one after the other. Cook the dish in the oven at 180 degrees Celsius for 30 minutes. Just 5 minutes before the cooking time is up, remove the dish, add the double cream and put it back in the oven. Garnish with chopped parsley and serve hot.

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