News
Sports
Finance
Lifestyle
Entertainment
Video
Travel
Cars
eBay
Jobs
Dating
Property
More sites
Make ninemsn your Homepage
Hot Topics:
Miranda Kerr
Cudo: 57% off five day Thai holiday!
Mobile
Messenger
Hotmail
Recipes
Ingredients
Avocado
Banana
Beef
Chicken
Lamb
Great rice recipes
Seafood
Search all recipes
Cuisines
Asian
French
Greek
Indian
Italian
Spanish
Thai
Cooking inspiration
Categories
Barbecue
Budget
Easy
Coles & Curtis
Healthy
Kids
Less than 15 mins
Food in pictures
How to
Tips & tricks
Expert advice
Cooking tips
Alana's blog
Pink Leopard blog
French Connection
How to bake bread
Making fresh pasta
Pancake perfection
More tips
Family
Everyday recipes
Coles & Curtis
Cooking with kids
recipes+
Delicious desserts
Easy soups
More family meals
Great family recipes
Healthy eating
Healthy recipes
News & features
Healthy choices
Special diets
Low fat recipes
Vegetarian recipes
Low carb recipes
Aussie food
More healthy tips
Entertaining
Party planning
Special occasions
Wine & cocktails
Summer entertaining
Grill a celebrity
Desserts to impress
More entertaining
How to make a Bloody Mary
Cooking videos
Table talk
Delicious recipes
NINEMSN FOOD
>
Recipes
>
Delicious recipes
Sand whiting with saffron reduction
Recipe~Finder
Cooking time
Less than 60 minutes
Serves
4
Tools
Kitchen friendly view
Save this recipe
Print shopping list
Email this recipe
Conversion tool
Related recipes
Penne napolitano
Green dressing
Dorothy the Dinosaur cake
More delicious recipes
Ingredients
200ml fish stock
pinch of saffron threads (about 8)
1 bunch asparagus
100g broad beans (shelled)
100g fresh peas (shelled)
12 mussels
12 fillets of sand whiting (skin on)
1 tablespoon butter
sea salt, to taste
pepper, to taste
3 tablespoons light olive oil
½ cup of fresh breadcrumbs
2 sprigs of chervil, finely chopped
2 sprigs of parsley, finely chopped
1 tablespoon of fresh chopped chives
Preparation method
On the day before, bring the fish stock to the boil. Add the saffron threads, remove from heat and allow to infuse overnight in the fridge.
For the crispy herb crumbs, rub a tablespoon of the light olive oil into the breadcrumbs and spread as evenly as possible on a flat oven tray. Toast in a moderate oven until golden and crisp (3–4 minutes). Add the chopped chervil, parsley and chives, some sea salt and pepper and mix well.
To prepare the vegetables, trim or break the asparagus to remove the woody bases of the stalks. If the stalks are still long, you may want to cut the asparagus in half or thirds. Blanch the peas, beans and asparagus in boiling water; strain and refresh in iced water; and set aside.
Bring the saffron-infused stock to the boil in a pan which fits a steamer on top. Steam the mussels open over the boiling stock. Remove the mussel meat from 8 of the mussels, reserving 4 shells with meat for garnish.
For the fish, rub skin with sea salt and pepper. Heat the remaining 2 tablespoons of light olive oil in a medium-hot pan. Place fillets skin-side-down in the pan. When cooked through (takes about 1 minute), turn the fillets and remove from heat straight away. Keep in a warm place.
Add the vegetables to the hot saffron reduction. Remove the saucepan from the heat and whisk in the tablespoon of butter in to the saffron vegetable mix. Add the mussel meat.
To serve, spoon the vegetables, mussel meat and saffron glaze onto four plates. Stack the whiting fillets on top (3 per plate). Garnish with a whole mussel on each plate. Sprinkle with crispy herb crumbs.
Share
Tweet
Also in this section
Penne napolitano
Green dressing
Dorothy the Dinosaur cake
Laugenbrezel
More inspiration
Rose scented white chocolate mousse with candied walnuts
I never really understood the desserts that were served in our house when I was growing up. My dad loved to experiment – tinned pineapple and sour cream was memorable – I remember it curdling, I...
Valentine's treat: marinated strawberry and rose ricotta cheesecake glass
Like every women I love receiving roses, but what I enjoy even more is incorporating beautiful crimson roses in my cooking and Valentine's Day is the perfect time to use the perfumed flavour of roses...
Curtis Stone: How to make a reduction
Recipe finder
Advanced search options
Recipes A-Z
Meal maker
Get great recipes on your mobile wherever you are.
Follow us on twitter @ninemsnFood
Alana Lowes: yoghurt flatbread
Curtis Stone: How to use prosciutto when cooking
Curtis Stone: How to make pastry dough
Top tips on how to cook for a crowd from the OzHarvest CEO Cook-off
How to get teenagers interested in cooking
Celebrate the Queen's diamond jubilee with a $150,000 whiskey
Valentine's Day breakfasts
News
Sports
Finance
Lifestyle
Entertainment
Video
Travel
Cars
eBay
Jobs
Dating
Property
More sites
About ninemsn
Careers at ninemsn
Advertise
Contact Us
Terms of Use
Privacy Policy
Other ninemsn businesses:
iSelect
RateCity
msnNZ
Cudo
© 1997-2012 ninemsn Pty Ltd - All rights reserved