Tomato Saffron Poached Pickerel
1 shallot minced
1 tbs olive oil
1 chopped tomato
2 cloves garlic, minced
1/4 teaspoon Saffron*
1/4 red pepper flakes
1/2teaspoon thyme
3 tablespoons tomato puree
1 cup dry white wine
¼ cup orange juice (makes a very fresh flavour)
4 fillets Pickerel
Salt and pepper to taste
Sauté shallot in olive oil and cook until translucent. Add tomato, Saffron, garlic, red pepper flakes, thyme, tomato puree and wine. Cook on medium heat until well incorporated. Add Pickerel Fillets on top of sauce. Cook on high for a minute (varies by thickness of fish) and turn fish pieces over. Continue cooking until fish begins to flake. Remove from heat and serve.
To head out on a culinary exploration, start your journey with KarenFood, the blog. Get ready for great taste, ideas, & adventure!