Sea Bass in Saffron Sauce (From Javier Otaduy's recipe)

Ingredients

• 2 sticks unsalted sweet butter, preferrably clarified
• 1 cup white wine
• 2 cups fish broth or clam juice
• 4 sea bass fillets, approximately 6 ounces each
• ¾ cup mayonnaise
• ⅛ teaspoon saffron threads
• Salt and pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    921 calories; 83 grams fat; 30 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 34 grams protein; 208 milligrams cholesterol; 761 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Melt 1 stick of butter with the wine and broth or clam juice in saucepan. Add the fillets and poach gently, about 10 minutes. Remove to platter and keep warm.
2. Place mayonnaise in another pan together with remaining butter and 1 cup of the liquid used to poach the fish. Heat, stirring frequently, until the sauce becomes smooth. Do not allow to boil. Add saffron and season with salt and pepper to taste.
3. Serve the fish on a warmed dish covered with the sauce and accompanied by a julienne of vegetables.

20 minutes