It takes the handpicked stigmas of 4,300 saffron flowers to make 1 ounce of saffron – which explains the high price of this exotic spice. Saffron comes from a small crocus (Crocus sativus) that was first cultivated many centuries ago in Persia and Kashmir.
Saffron has long been valued as a dye and medicine, as well as a culinary spice. The orange-yellow tones of its dyestuff have held sacred positions in widespread areas of the world. There are the saffron robes of the Buddhist monks, the saffron cloaks once worn by Irish kings, and the saffron shirts allotted to noblemen of the Hebrides through the seventeenth century. In the time of Henry VIII of England, ladies of the court took to dying their hair with saffron; they soon found a less expensive method, however – marigolds. The temptation to adulterate saffron has always been strong. In the fifteenth century regular saffron inspections were held in Nuremberg, and culprits were burned at the stake or buried alive – with their impure saffron.
Medicinally, tea made of saffron is a mild stimulant and antispasmodic. But its price is such that one would just as soon find a remedy elsewhere.
In realms culinary, Italian risotto con fungi, Spanish arroz con pollo, and French bouillabaisse all demand the slightly bitter taste and flamboyant color of saffron. And the highest quality saffron is imported from these countries. Saffron is available powdered or whole, in thin dried threads. Whole saffron should be well crushed in a mortar before using. Remember that a pinch of this spice will carry you a long way.
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FISH FILLETS IN SAFFRON-NUT SAUCE
Court Bouillon:
5 cups water
1 small bay leaf
½ cup sliced carrots
1 medium-size onion, halved and stuck with 4 cloves
2-3 sprigs parsley
2 pounds fish fillets, preferably a firm white fish
1 medium-size onion, chopped
¾ cup fresh parsley, chopped
2 cloves garlic, chopped
¾ cup pecans
¼ teaspoon saffron
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons unbleached white flour, if necessary
Juice from ½ lemon
1. Place all the ingredients for the court bouillon in a fish poacher or pot large enough to hold the fillets, cover and simmer for 30 minutes.
2. Add fish, adjust heat as low as possible (the fish should just barely simmer), cover tightly, and cook about 8-12 minutes, or until the fish flakes when tested with a fork. Lift out fish very carefully so as not to break it, and place it on a warm platter in a warm spot.
3. White the court bouillon is cooking, prepare onions, parsley, and garlic, and place in a blender along with the pecans, saffron, salt, and pepper. When the fish has been removed from the pot, strain 2 cups court bouillon into the blender, and blend for about 4 minutes, until the sauce is very smooth.
4. Pour the sauce into a saucepan and heat but do not boil. If necessary, thicken with 2 tablespoons unbleached white flour. Add the lemon juice and pour the hot sauce over the fish.
5. Serves four.
Saffron has long been valued as a dye and medicine, as well as a culinary spice. The orange-yellow tones of its dyestuff have held sacred positions in widespread areas of the world. There are the saffron robes of the Buddhist monks, the saffron cloaks once worn by Irish kings, and the saffron shirts allotted to noblemen of the Hebrides through the seventeenth century. In the time of Henry VIII of England, ladies of the court took to dying their hair with saffron; they soon found a less expensive method, however – marigolds. The temptation to adulterate saffron has always been strong. In the fifteenth century regular saffron inspections were held in Nuremberg, and culprits were burned at the stake or buried alive – with their impure saffron.
Medicinally, tea made of saffron is a mild stimulant and antispasmodic. But its price is such that one would just as soon find a remedy elsewhere.
In realms culinary, Italian risotto con fungi, Spanish arroz con pollo, and French bouillabaisse all demand the slightly bitter taste and flamboyant color of saffron. And the highest quality saffron is imported from these countries. Saffron is available powdered or whole, in thin dried threads. Whole saffron should be well crushed in a mortar before using. Remember that a pinch of this spice will carry you a long way.
***
FISH FILLETS IN SAFFRON-NUT SAUCE
Court Bouillon:
5 cups water
1 small bay leaf
½ cup sliced carrots
1 medium-size onion, halved and stuck with 4 cloves
2-3 sprigs parsley
2 pounds fish fillets, preferably a firm white fish
1 medium-size onion, chopped
¾ cup fresh parsley, chopped
2 cloves garlic, chopped
¾ cup pecans
¼ teaspoon saffron
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons unbleached white flour, if necessary
Juice from ½ lemon
1. Place all the ingredients for the court bouillon in a fish poacher or pot large enough to hold the fillets, cover and simmer for 30 minutes.
2. Add fish, adjust heat as low as possible (the fish should just barely simmer), cover tightly, and cook about 8-12 minutes, or until the fish flakes when tested with a fork. Lift out fish very carefully so as not to break it, and place it on a warm platter in a warm spot.
3. White the court bouillon is cooking, prepare onions, parsley, and garlic, and place in a blender along with the pecans, saffron, salt, and pepper. When the fish has been removed from the pot, strain 2 cups court bouillon into the blender, and blend for about 4 minutes, until the sauce is very smooth.
4. Pour the sauce into a saucepan and heat but do not boil. If necessary, thicken with 2 tablespoons unbleached white flour. Add the lemon juice and pour the hot sauce over the fish.
5. Serves four.
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