Un-fried White Fish with Gluten-free Rose and Almond Sauce

Saffron is a well-known ingredient in many Middle Eastern, Spanish and Italian dishes. However, I have been surprised to discover how many ancient Celtic recipes also incorporate saffron. I believe the expanse of trading in times past long extended beyond what we were taught in school, and that the sharing of culture, belief systems and cuisine is much more extensive than realized. If traced back in detail, the boundaries become quite fuzzy and the exact origin of many traditions and recipes appear rather unclear. Our ancestors were more robust than the peoples of today and rather migratory. We will probably never quite understand the full expanse of early trading and the impact which is reflected in our current traditions, beliefs and culinary practices.

Modern times reflect the infusion of a plethora of ingredients and recipes into our kitchens. Most items, regardless of origin, are generally available on a year-round basis either as found in local gourmet stores or as may be purchased online. I have incorporated some links to the right of my page from which various ingredients I use may be purchased, realizing they may not be available in some locations. I hope these are helpful.

Saffron is a rather expensive herb, which has been revered in ancient cultures for evoking happiness, dispelling negative thoughts, relieving stomachaches and kidney stones and improving circulation. In a book entitled, Celtic Folklore Cookbook, it is stated that women of Ireland would wash their sheets with saffron water as it was believed to strengthen one’s body and spirit as they slept.  Current studies suggest that saffron can boost memory function, soften depression and boost oxygen diffusivity in plasma while improving pulmonary oxygenation due to the carotenoid content. These same carotenoids are believed to inhibit skin tumors and provide relief to those suffering from arthritis. Used sparingly, saffron can lend a wonderful flavor and color to many different dishes. However, large doses can be lethal, so use caution. Threads are always recommended over the powder, for both culinary purposes and as a dietary supplement.

This dish is one that I adapted from the cookbook I mentioned above. I am enjoying the exploration of ancient Celtic cuisine and find that there are so many creative recipes either left ill regarded or forgotten. I will continue to work with the book and refine recipes to meet the needs of a gluten-free and dairy-free diet while imparting the palette of the gourmand.

The perfect accompaniments to this unique dish would be Saffron Rice with Cardamom and Barberries and a glass of Sidre Doux. (Eric Bordelet produces an exquisite French apple cider emanating from the region of Normandy, France. We highly recommend it.)

Enjoy…

Un-fried White Fish with Gluten-free Rose and Almond Sauce

For the fish:

2 # fresh, wild caught, white meaty fish fillets (halibut or cod, for example)

½ c. organic flaked coconut, gluten-free

¼ c. organic almond flour, gluten-free

2 T. organic millet flour, gluten-free

2 T. superfine sweet rice flour, gluten-free

½ t. sea salt

1 c. organic hazelnut or hemp milk, gluten-free

Organic olive oil

For the sauce:

3 T. organic garlic, chopped

1 – 2 T. organic olive oil

3 oz. Marcona almonds – fried and salted, ground or finely chopped

4 t. superfine sweet rice flour, gluten-free

2 T. cold water

4 – 6 threads of saffron

½ c. organic rose petals or 1 - 2 T. rose water

1 c. organic hazelnut or hemp milk, gluten-free

1 t. pomegranate molasses

1 t. maple syrup

½ t. sea salt

1/8 t. ground organic ginger

1/8 t. organic cinnamon

1/8 t. nutmeg

Fresh organic mint leaves for garnish

Preheat oven to 250 degrees.

Begin by preparing the fish. Place the hazelnut or hemp milk in a medium-sized dish. On a large platter, combine the flours with the coconut; stir in the salt and ensure even distribution. Heat a large sauté or skillet on medium heat, placing enough olive oil in the bottom of the pan to thinly coat. Rinse the fish and pat dry. Dip each fillet in hemp milk, then dredge in the coconut-flour mixture turning as needed to coat evenly on both sides; transfer to the heated skillet. Carefully turn each fillet after 5-7 minutes (or when the fish no longer appears translucent around the edges and is lightly browned). Cook for another 5 minutes or until done and transfer to a casserole or oven safe baking dish (add more olive oil to the skillet as necessary if cooking fish in batches). Place in the preheated oven to keep warm while preparing the other fillets and the sauce. 

If using fresh rose petals grind them with the Marcona almonds in a blender or food processor (add a bit of hemp milk if needed to form a paste), or utilize a pestle and mortar. Crush the saffron in a pestle and mortar; set aside.

Using the same sauté or skillet as used to cook the fish add 1 – 2 T. of olive oil, or enough to lightly coat the bottom of the pan. Turn the flame to medium and sauté the garlic for 2 – 3 minutes. Add the ground Marcona almonds (with rose petals if using fresh) and sauté until they are slightly golden in color.  Add the hemp or hazelnut milk and bring the mixture to a light boil. Mix the rice flour and water in a tightly sealed container, shake vigorously, then empty contents into the sauté pan. Stir frequently on a medium flame; the sauce will begin to thicken. Add the rose water (if not using fresh rose petals), then incorporate the pomegranate molasses, maple syrup, 1 t. of brown sugar, saffron, cinnamon, nutmeg, ginger and sea salt. Stir and allow the flavors to fuse. Taste the sauce and if it is too tart, add the other t. of brown sugar or to taste. (The tartness will be dependent upon the sweetness of the pomegranate molasses as some are sweeter than others, so slight adjustment may be necessary.) If a stronger rose essence is desired, add more rose water.

Remove the fish from the oven; pour the sauce over the fish and garnish with fresh mint leaves. Serve immediately.

Bon appétit!

©2010 Taylor Donovan

Source: www.taylorstable.com