My favorite way to eat fresh trout is to panfry them and drizzle the cooked fish with a melted butter with a pinch of saffron. Saffron and trout are a match made in heaven but I am limiting how much butter I consume. I was happy to find an alternative sauce which may be somewhat healthier.
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Yogurt Saffron Sauce
Source: NYTimes Cooking
Yield: about a cup, I usually half the recipe for the two of us
1 c plain yogurt, preferably full-fat but homemade low-fat works well, too
salt and pepper
1 large pinch Aleppo pepper or a small pinch cayenne
1/2 teas saffron threads
juice of 1/2 lemon, or more to taste
Place the yogurt into a small bowl and add salt, pepper, Aleppo or cayenne pepper, and the shallot. Stir.
Crush the saffron with your fingers and stir it into the yogurt. Set aside while cooking your fish, or about 20 minutes. It can sit in the fridge for up to 2 hours. Add the lemon juice just before serving; stir and taste and add seasoning if you need to.
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