Saffron Leche de Tigre

Cooking

The saffron infusion

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Take a small amount of warm fish fumet.

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What you are cooking with

250 g Fresh fish trimmings or white fish
250 ml Fresh lime juice
100 ml Lemon juice
150 ml White fish fumet
80 g Red onion
50 g Celery
15 g Fresh ginger
1 each Garlic, small clove
20 g Fresh coriander stalks
10 g to 15 g Fresh chilli, depending on heat
0.2 g Saffron
to taste Sea salt
a small pinch Sugar
optional, a tiny amount, finely grated Valencian orange zest, from 1 orange, as the consolidated order list allows for

The whole method

Step 1 of 13