1 Sea Bream (Dorade Royale)per
2 or 3 shallots,
30ml dry white wine
1 tsp. saffron threads or powder
1/2 organic chicken stock cube is mild and doesn't leave a chemical taste
bunch of chives
Clean the fish, carefully remove the innards, rinsing all the time- any yellow gall bladder juices will make it very bitter.
Remove the gills and if squeamish when eating- the head. Scrape the fish with the back of a knife from tail to head to remove scales if your fishmonger didn't do this for you.
Pour the cream into a small bowl and rub in the saffron threads. If using powder use less, the cream should have a definite yellow colour. Chop the chives finely and save.
Cut the shallots into thin rings. Warm the butter with a little oil to stop it burning, add the rings and gently fry until lightly golden. Add the white wine and a little salt and pepper and gently lay the fish in the cooking liquid. Cover and simmer for 20-25 mins.
Carefully take the fish out, lay them on a warm plate and keep them warm.
Reduce the sauce a little, turn the heat off, stir in the cream mix and chives, adjust seasoning and pour over the fish and serve.
Rice or boiled potatoes and peas or salad go well.