Directions:
- Dissolve the saffron in heated fish stock that uses white wine and a little vinegar.
- Make a roux with hlaf the butter (or 1/4 cup) and the flour. Moisten with the stock, adding stock until the consistency is just as thick as whipping cream.
- Soften the peppers with the garlic in the remaining butter over low heat. When they are soft, add this to the sauce and simmer for 10 minutes.
- Pour in the cream, Madeira and lemon juice.
- Add juices from the fish you are cooking to use this sauce with, for maximum flavor and so as not to be wasteful!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 405.22 Kcal (1697 kJ) | ||
| Calories from fat | 295.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.87g | 51% | |
|---|---|---|---|
| Cholesterol | 77.17mg | 26% | |
| Sodium | 619.98mg | 26% | |
| Potassium | 340.41mg | 7% | |
| Total Carbs | 22.65g | 8% | |
| Sugars | 1.16g | 5% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 6.62g | 13% | |
| Vitamin C | 39.6mg | 66% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.2mg | 7% | |
| Calcium | 112.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 159.51 Kcal (668 kJ) | ||
| Calories from fat | 116.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.94g | 51% | |
|---|---|---|---|
| Cholesterol | 30.38mg | 26% | |
| Sodium | 244.04mg | 26% | |
| Potassium | 134mg | 7% | |
| Total Carbs | 8.92g | 8% | |
| Sugars | 0.45g | 5% | |
| Dietary Fiber | 1.11g | 11% | |
| Protein | 2.6g | 13% | |
| Vitamin C | 15.6mg | 66% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.5mg | 7% | |
| Calcium | 44.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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