French cuisine

Medium

Pan-Fried Sole Fish and Saffron Rice

Pan-Fried Sole Fish and Saffron Rice is a duo of two light and delicious elements. The sole fish is perfectly seasoned and paired with a creamy sauce with lobster in it. The rice is made special with saffron flavor served with fresh dill.

Chef Naeim Darzi

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 15 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 15 min

2 SERVING

Ingredients:

For the Saffron rice
1 cup Basmati rice
1.5 cup Water
1/3 cup Milk
1 tsp. Sea salt
2 tbsp. Cooking oil
2 tbsp. Melted Butter
1 1/2 tsp. Saffron
1/4 cup Hot water
Lobster Newburg sauce
1 Medium Lobster tails
6 tbsp. Butter
1/2 cup Sherry wine
2 Medium Eggs
1 cup Heavy cream
1/2 tsp. Sea salt
1/2 tbsp. Paprika powder
- Sole Fish coating & seasoning -
1/2 cup Flour
1/4 tsp. Ground Salt
1/8 tsp. Ground black pepper
1/4 tsp. Paprika powder
11 oz. Sole fish
1/2 tsp. Ground salt
1/4 tsp. Ground black pepper
1 1/2 tbsp. Cooking oil
1/2 Lemon, juiced

Directions:

Since the origin of French dish is Persian, we will first make Persian-style rice: Pour 1 cup of washed long grain rice into a small pot, pour water on top of the rice and add a generous amount of salt (3 pinches), add a bit of milk only for color, not for taste, put on medium-low heat to simmer for about 5 minutes.

When the rice is very ‘al dente,’ strain it, put a good amount of oil into the same pot, add 1/3 cup water and pour the rice back, drizzle a bit of melted butter on top, let the rice cook on low heat for about 30 to 40 minutes.

Place a few saffron threads into a small bowl or cup, add ¼ cup of hot water, and leave it to infuse.

Now let’s make a lobster Newburg sauce with the addition of paprika: Cut the shell of one lobster tail and take out the meat, poach the lobster in butter on low heat, touch the lobster tail to check the doneness. If there is a lot of resistance, let it cook a bit longer, if the lobster tail feels soft with some resistance, it’s ready, take it out and chop it into small pieces.

Heat the same skillet, deglaze the pan with sherry wine, mix 2 eggs and 1 cup of heavy cream, slowly add the mixture to the wine in the pan while stirring, add salt, now add in the chopped lobster meat and continue cooking, add 1/2 tablespoon of paprika, keep stirring the mixture until it thickens slightly, after about 2 to 3 minutes take the pan off the heat and put it aside.

In a mixing bowl, add flour, add salt, black pepper, paprika powder, mix well, set aside.

Add fish fillets to a bowl, marinate with salt and black pepper.

Heat a skillet, add oil, coat with flour mixture, add to the skillet to sear, until the fillet becomes golden brown, add lemon juice, transfer to a plate with a paper towel. Add the rice to the saffron water bowl, mix well.

In the serving plate, add white rice, then the saffron rice, plate the fillet in the center of the plate, drip the sauce on the side of the fillet, garnish with dill, enjoy.