Lotte pochée sauce au safran

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Soak 36 saffron threads in 20 grams (2 cl) of hot water, cover, and let infuse for at least 4 hours (8 hours is better).

Melt 20 grams of butter in a small casserole, add 20 grams of finely chopped shallots, and sauté for 3-4 minutes without coloring the shallots.

Add 150 grams (15 cl) of white wine and let reduce for 5 minutes over low heat.

Add 200 grams (20 cl) of cream and bring to a boil, then turn off the heat immediately.

Add the saffron infusion and mix well.

Remove the central bone from the monkfish and any remaining skin.

Heat 1 liter of water in a pot with 2 tablespoons of fish stock.

When the water boils, immerse the monkfish pieces and let heat for 3 minutes, then turn off the heat, cover, and let infuse for 10 minutes.

Remove the monkfish and serve immediately with the hot sauce.

Cooking Techniques

Spice Level:

Allergens