Fish-saffron sauce (Sauces) 10 servings Ingredients 100 g Fumet de Poisson 600 g cream 100 g Sancerre 10 saffron threads 2 g turmeric 200 g butter Salt Method In a pan, mix cream, wine, Fumet de Poisson, turmeric and saffron. Let it reduce lightly. Mount in the butter and season to taste with salt. How to serve Delicious with turbot, brill, halibut, cod or salmon. Previous page | Print this recipe