Pan Fried Fish and Saffron Cream Pasta is a dish made with white fish simply pan fried then served with pasta on cream sauce infused with saffron.
I love the flavour of the sea, especially when its coming from shellfish, its salty briny taste is so intense it livens up any dish you add this into. One example of it is our recipe today, the Pan-Fried Fish and Saffron Cream Pasta, basically a simple pasta tossed in a saffron cream sauce infused with clam stock and lemon, the perfect flavour combination where creamy, savoury, salty with hints of citrus marries together in a nice plate of pasta. The delicate fish is also added to make it a complete meal on its own.
You might think saffron here is quite irrelevant but it is quite helpful, similar to its effect in paella, without it the taste will be lifeless as it adds some sort of bitter sweet taste to the whole dish enhancing other flavours it is joined with. If you can’t notice the flavour try adding then first then on the next time you cook them remove it, that subtle floral taste and aroma will start to stand out. As for any dish like this one you only need a few threads to flavour and colour your dish so no need to break the budget.
I have a small box of this beauty at home and once in a while I use them on special dishes, I have them for quite some time now so that one expensive container you see in your supermarket will last you a long time as long as you don’t go crazy on it.
1/2 cup dry white wine (Sauvignon Blanc, Chardonnay or Pinot Gris)
2 small shallots, minced
2 cloves garlic, minced
1 small thyme sprig
4 tablespoons butter
freshly ground black pepper
juice from half lemon
300 g cooked pasta
chopped parsley, to garnish
Season your fish fillet with salt, pepper and lemon. Set it aside for 10 minutes.
Prepare a non-stick heavy pan, add a small amount of oil then pan fry your fish fillets for 3 to 4 minutes per side until cooked and a bit crusty on one side. Set fish aside.
In a ceramic bowl combine saffron and white wine together, let it steep for 15 minutes.
Using the same pan where you cooked the fish add butter then sauté the garlic and onions until soft.
Add the wine mixture and thyme. Bring to a boil then remove the thyme.
Pour the clam stock then simmer until reduced, around 5 minutes.
Using a sieve separate the liquids into a sauce pan, then bring back the sauce into the pan, pour the cream and bring it to a gentle boil. Season with salt and freshly ground black pepper then add and toss the pasta. Squeeze lemon on top and place on individual serving platters. Top each platter with pan fried fish and garnish with chopped parsley then serve.