Black Radish Velouté with Saffron and Haddock Recipe

Ingredients:

• 2 medium-sized black radishes, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1/2 teaspoon saffron threads
• 1/2 pound fresh haddock fillets
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add onions and garlic, and cook until soft and translucent, about 5 minutes.
2. Add the black radishes to the pot and stir well, cooking for another 2-3 minutes.
3. Add vegetable broth to the pot. Bring to a boil, then lower the heat and let simmer for about 30 minutes, or until the radishes are tender and the broth is reduced by half.
4. Using a blender, puree the mixture until smooth. Return the mixture to the pot.
5. Add the heavy cream and saffron to the pot, and whisk until well combined. Simmer for 5 minutes, stirring occasionally.
6. Season the haddock fillets with salt and pepper, and pan-sear in a separate skillet until cooked through.
7. To serve, ladle the velouté into bowls and top with the cooked haddock fillets. Garnish with fresh herbs or saffron threads, if desired.

Verdict:

This Black Radish Velouté with Saffron and Haddock is a unique and flavorful dish that is perfect for a special occasion or dinner party. The velvety texture and saffron-infused cream add a touch of luxury to the humble radish, while the haddock provides a delicious and light protein source. Don’t be afraid to experiment with other seafood, such as shrimp or scallops, for a variation on the dish.

Serving suggestions:

Serve with crusty French bread or garlic bread for dipping. A glass of dry white wine, such as Sauvignon Blanc or Chardonnay, would complement the flavors of this dish well.