Posted in Recipes

White asparagus dinner with saffron sauce & haddock! All Dairy-Free & Gluten-Free!

Yesterday evening, I invented this divine white asparagus dinner with saffron sauce served with haddock & saffron spiced oven roasted new potatoes, with the skin on. This dairy-free saffron cream sauce is just divine & I served it on top of the oil fried white asparagus & drizzled that same sauce over my fish aka haddock! It was just the perfect dinner! My husband Peter said that we need to eat this dinner often, this asparagus season! 😉 I am happy to oblige,…so, check it all out! 🙂

Divine dinner!
Divine dinner!
Saffron spiced up oven roasted new potatoes, with skin on!
Saffron spiced up oven roasted new potatoes, with skin on!

Recipe: For 2 persons, with seconds

Ingredients:

* For the oven-roasted saffron spiced new potatoes:

700 gr unpeeled, smaller new potatoes, well-washed, well-scrubbed, each cut up lengthways into 4

3 tablespoons of a fruity extra virgin olive oil ( evoo )

8 grins of finely milled black pepper

1/2 teaspoon of Maldon sea salt

20-25 grins of Santa Maria’s seafood & fish spice mix, with grinder inclusive. My spice mix had saffron, some salt, tomato, paprika, chili pepper, black pepper, white pepper, carrot, fennel, curcuma & lemon in it.

* For the fried haddock pieces:

2 x beautiful pieces of  haddock fillets, cleaned, pad dry on kitchen paper

a fruity evoo to fry them in

Maldon sea salt

black pepper

* For the oil fried white asparagus:

16 normal white asparagus

a fruity evoo

just a tiny bit of sea salt

* For the dairy-free saffron cream sauce:

2 Maggi gluten-free vegetable stock gels, each 24 gr, so 48 gr in total

250 ml hot water

200 ml soy cream

0,1 gr of saffron powder

some black pepper

Method:

1. Preheat your oven to 220°C ( 428 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature. In a non-stick roasting oven pan, place your cut up potatoes, in 1 layer in it. Divide your saffron spices all over them, evenly divided, about 20 grins. Scatter your sea salt over them & do so too with your black pepper. Drizzle your 3 tablespoons of that fruity evoo all over it & with clean hands, mingle everything together! Finally, add some 5 grins of that saffron mix over the top & don’t mingle it at all! 🙂 Place in the center of the hot oven & roast for about 30 minutes. The first 15 minutes on 220°C ( 428 F) & then 15 minutes on 200°C ( 392 F )! Your potato pieces must be golden brown, smell wonderful & must be cooked through!!!! Turn oven off & leave in the oven.

2. In the meantime, place your white asparagus in front of you. At the end of each white asparagus, there is a hard wooden like bottom, about the last 2 to 3 cm. Break the hard end off & peel each asparagus from nearly from the top to the bottom, on all sides, leaving the creamy delicate white top whole, it will look something like this:

Just cbroke the hard wooden end off & peeled them, leaving the creamy delicate white top whole,...Yum!
Just broke the hard wooden end off & peeled them, leaving the creamy delicate white top whole,…Yum!

Now, take a large fitted pan, like a Creuset, a cast-iron one, pour 2 tablespoons of that same fruity evoo in it & heat up on high. When hot, place your neat clean peeled asparagus, all besides each other in the hot oil. Lower your heat & fry them on all sides until cooked through & browned. Test with a fork. I have a gas fire. It only took me about 5-8 minutes. Turn often & prevent burning, of course! Place a fitted lid on to keep warm. It will look something like this:

Oil fried white asparagus!
Oil fried white asparagus!

3. In the meantime, make your saffron cream sauce. Take a fitted pot & add your 2 vegetable stock cube-gels. Add your hot water & whisk away! Now, add your soy cream & saffron powder & whisk, whisk, whisk! Let the sauce reduce a bit but not too much! You still want a more runny sauce, like picture above, in the beginning of the post! Just at the end, add some grins of finely milled black pepper. Keep warm.

4. Finally, pan fry your haddock pieces into hot oil on both sides. Add some sea salt & fresh grins of black pepper. When ready, plate up instantly! Take a large clean white plate & add your fish on one side, besides that the saffron spiced roasted new potato wedges, then onto each plate, 6 oil fried asparagus & then drizzle the saffron cream sauce over your asparagus & over your cooked fish too! Enjoy instantly with a loved one! MMM,…I assure you that you want more sauce on your asparagus & on your fish too! 😉

 

Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! 

 http://eepurl.com/bSJtUr

Sophies Foodie Files

Promote your Page too

BewarenBewaren

Advertisements

Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

44 thoughts on “White asparagus dinner with saffron sauce & haddock! All Dairy-Free & Gluten-Free!

  1. Oh my gosh Sophie… this might be my favourite meal from you yet! It looks absolutely delicious! I’ve never seen soy cream before but I imagine that you can substitute the same amount of dairy cream if required? Saffron is a fave spice of mine. I think Aaron would LOVE this dinner! xx

    1. I am happy to hear that, Laura! Yoehoe! xxx yes, you can use real cream here or halve & halve, but don’t let the sauce reduce too much! 🙂

  2. I’ve never eaten white asparagus. It seems to be in the shops ever-so briefly. It must have a really short season. I love how the creamy sauce is dairy-free xx

    1. Here in Belgium, Belgium is known for the white gold, white asparagus. Many people grow them in their back yard! They are more delicate & a bit more sweet in flavour! I do eat the green ones but the white ones are more tasty though! 😉 xxx

  3. This is the perfect dinner for me! Like my dream dinner! Fresh asparagus (and white!!), with crispy potatoes, yummy fish, all in a beautiful dairy-free sauce. I’ve never really used saffron before, it’s expensive, isn’t it! If I do buy some, I will have to keep this magical dinner in mind.

    1. A dream dinner,…I like the sound of that, Koko! I knew that you would love this dinner too, being all dairy-free & gluten-free too! xxx
      I used saffron powder here, it is a bit less expensive! 😉

  4. I will be making this lovely dinner today, Sophie! It looks just stunning & wonderful too! Yum Yum Yummmm! 🙂 xxx

  5. A divine white asparagus dinner, Sophie!

    I already made a few other recipes from your blog using them so I know that I will be enjoying this fragrant dinner too! I can’t wait to make it! 😉 xxx

  6. Hey Sophie!

    This looks like the perfect dinner with white asparagus for this asparagus season! Ooh yes! 🙂 Yummmmmmmmmmm! Must be very delicious too! I also prefer the more delicate white ones! 😉

  7. Never tried white asparagus. Guess it doesn’t taste different from green. I like the crunch and fresh feel of asparagus and your saffron sauce is very creative!

    1. Sorry but there is a real difference between white & green ones. White are a bit thicker,you must Peel them, more delicate & sweeter too. More flavour as well!

  8. White asparagus are real indulgence for me, since they’re so hard to find around here and quite pricy when I can get my hands on them. Yours look so perfectly, beautifully seared!

  9. Hey Sophie!
    We have made your delicious dinner yesterday & loved it so much. I had a similar saffron spice mix & we both loved the whole combined dinner! It was really fantastic even & so light too! 😉 xxx So a huge thank you! 🙂 xxx

  10. I love asparagus so much and try to eat them as often as possible!! Grilled liked yours I never tried, and so I will; this dish looks so good, thanks Sophie 🙂

  11. Isnt it just wonderful that spring and asparagus season have arrived! Great combination with haddock and what a fabulous sauce!

  12. I made your divind seasonal dish & loved it so much, so did my husband Marc! Thanks again! I will surely make it again & again!

Comments are closed.