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The Silver Spoon, Phaidon Press

Saffron Sauce (Salsa Allo Zafferano)
For poached or roasted fish.
Serves 4

• 1 1/4 cups Fish Stock
• 1 teaspoon saffron threads, plus extra to garnish
• 6 tablespoons butter
• 3 tablespoons all-purpose flour
• salt

Pour the fish stock into a pan and heat gently.

Place the saffron in a bowl and add about 5 tablespoons of the hot stock. Set aside.

Melt the butter in another pan. Add the flour, a pinch of salt and the saffron mixture.

Stir carefully, then gradually stir in the remaining hot stock.

Cover and simmer for 15 minutes.

Remove the pan from the heat, taste and add more salt if necessary.

Garnish with extra saffron threads.



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