Create a unique, delicious, bright saffron cream sauce that pairs wonderfully with the sautéed halibut. For presentation the purple potato gnocchi provides a beautiful contrast to the bright yellow sauce.
Halibut and Gnocchi in a Saffron Cream Sauce
- 6 oz halibut
- ¼ cup heavy cream
- 5 strands saffron
- 4 oz gnocchi
- 1 tsp butter
- 2 tbsp flour
- salt to taste
- black pepper to taste
- Warm 1 tablespoon of water. Add saffron strands into the water and allow them to steep for 15 minutes.
- Salt and pepper the halibut. Coat all sides of the halibut evenly in flour. Heat 1 teaspoon of butter in a medium sauté pan over medium heat. Add in the halibut and cook for about 3 minutes on each side, or until the internal temperature reaches 145°F. When the halibut is nearly done, add the saffron and water into the pan. Follow up by adding the heavy cream into the same pan. Allow it to reduce until it coats the back of a spoon. Season with salt to taste.
- In a sauté pan melt 1 teaspoon of butter. Add in the cooked gnocchi and toss to coat.
- To plate, pour the saffron cream sauce on a plate, creating a bed for the halibut and gnocchi.