Cod fish loin with saffron sauce

  • Guests 4 people
  • Preparation 20 minutes
  • Cooking 15 minutes
  • Difficulty Easy

To make this recipe 

salted-butter-moulded-from-vendée Salted Vendée Moulded Butter Discover the product


  1. 10g semi-salted moulded butter from Vendée Grand Fermage

    20cl crème fraîche

    2 shallots

    10cl white wine

    10cl fish stock

    4 cod fish loins

    1 pinch of saffron

    Ground pepper

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  1. Preheat the oven to 110°C.
  2. Chop the shallots, put the butter in a saucepan and gently sweat the shallots. Pour in the white wine and fish stock, then add the saffron. Leave to simmer for 5 minutes, then add the crème fraîche and pepper.
  3. Strain the mixture to remove any pieces of shallot.
  4. Place the cod loin on an oven tray.
  5. Season, and sprinkle with a dash of olive oil.
  6. Cook for 25-30 minutes.
  7. Place the cod loins onto plates and serve accompanied with the saffron sauce.

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Gourmet tips

Accompany the dishes you’ve created with small vegetables like broccoli, courgette tagliatelle, cherry tomatoes and button mushrooms.

Enjoy our

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