Saffron cod cassolette: most people imagine a Michelin-starred chef’s feat — something you order at a restaurant because you don’t see yourself making it at home. Big mistake. This might be the easiest fish recipe to pull off, and one of the most effective for impressing guests without spending the entire evening in the kitchen.
Ingredients :
- The cod — Go for the loin (dos), not the thin fillet. The loin is thick and regular; it cooks evenly and stays in nice chunks in the cassolette. When buying, the flesh should be firm to the touch — if it sinks softly and doesn’t spring back, move on. High-quality frozen cod works very well here, provided you thaw it in the fridge overnight.
- The saffron — No compromises on quality, but no need to go bankrupt either — a pinch of threads is enough for four people. Cheap powders are often just colored turmeric: useless. A small tin of threads lasts a long time and truly changes the result.
- The leeks — Three medium leeks. Keep the white parts and the light green, discard the dark green which is too fibrous. Cut them into thin rounds — no more than 5 mm — so they melt properly in the butter without taking forever.
- Full-fat crème fraîche — Full-fat, not low-fat. Light cream tends to split when heated and release water. Full-fat cream becomes silky and coats the fish without breaking down. No need for the most expensive brand: a classic thick crème fraîche works perfectly.
