A thick loin, a cream and mustard sauce: the most requested saithe recipe, and the simplest to get right. The firm flesh of saithe holds perfectly under a sauce. Bake the fish while the sauce reduces, and serve with rice or mash.
- Serves 4
- Total time: 30 minutes
Ingredients
- 4 skinless Icelandic saithe loins (about 800 g)
- 200 ml thick crème fraîche
- 2 tbsp Dijon mustard
- 1 shallot, finely chopped
- 100 ml dry white wine
- 20 g butter
- 1 tbsp olive oil
- Chopped chives
- Salt, freshly ground pepper
Method
- Preheat the oven to 200 °C. Oil a dish, lay in the saithe loins, season with salt and pepper.
- Bake for 12 to 15 minutes depending on thickness. The flesh should be opaque and flake apart.
- Meanwhile, melt the butter in a saucepan and soften the shallot for 2 minutes without colouring.
- Pour in the white wine and reduce by half over a high heat.
- Add the cream and mustard, stir, and let it thicken for 3 to 4 minutes over a low heat. Season with salt and pepper.
- Coat the loins with the sauce and scatter with chives. Serve with basmati rice or mashed potatoes.
The right product
Take thick loins, they stay moist under the sauce: Our skinless Icelandic saithe loins, delivered chilled in 24 to 48 hours.