Ingredients
400g white fish (cod, monkfish, etc.), skin and bones removed
200g pink shrimp, peeled
2 shallots, finely chopped
2 tablespoons unsalted butter
1/2 cup dry white wine
3/4 cup heavy cream (full fat)
1 egg yolk
1/4 teaspoon saffron threads
Salt and pepper to taste
Instructions
- Peel and finely chop shallots. Remove skin and bones from fish. Peel shrimp.
- In a large saucepan, melt butter over medium heat. Add shallots and cook until translucent.
- Raise heat slightly and sear the fish for 1–2 minutes until it starts to shrink. Remove and set aside.
- Pour white wine into the pan and reduce by half.
- Add cream and saffron. Simmer gently until slightly thickened.
- Season with salt and pepper. Return fish and shrimp to the sauce and cook for 1 minute over low heat.
- Remove from heat and stir in the egg yolk to thicken the sauce without scrambling.
- Divide mixture into four ramekins and broil for 3–4 minutes until golden and bubbling. Serve immediately.
Notes
- Add scallops, mussels, or squid for variety.
- Sauté mushrooms, leeks, or fennel for extra depth.
- Substitute saffron with curry powder or lemon zest.
- Use coconut or almond cream for a dairy-free version.
- Top with grated cheese or breadcrumbs before broiling for a crusty finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop + Broil
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 340
- Sugar: 2g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 170mg
