Fried Lapu-Lapu Filet With Special Cream

Fried Lapu-Lapu Filet With Special Cream 

Ingredients

For the saffron cream sauce
1/8 teaspoon saffron
1/8 teaspoon salt
3/4 cup cream
1/4 cup chicken stock
1 tablespoon white wine

For the fish
2 lapu-lapu fillets
1/2 cup fresh milk
1/2 cup all-purpose flour
salt and pepper to taste
3 tablespoons butter

Procedures:

1 Make the saffron cream: In a mortar and pestle, grind saffron with salt.

2 Simmer all ingredients including saffron. Reduce until slightly thick.

3 Soak lapu-lapu in milk for 20 minutes. Soaking fish in milk removes the fishy smell.

4 Take fish out of the liquid, season with salt and pepper, then dredge in flour.

5 In a nonstick pan, pan-fry fillets in butter.

6 Serve with saffron cream.