Prep the saffron. Soak threads in a little warm cream or water for 5 minutes to release that golden hue and aroma. Trust me, this step is worth it.
Sauté aromatics. In a small skillet, melt butter over medium heat. Add shallot and garlic, cooking until fragrant and slightly golden (2–3 minutes). Your kitchen will smell amazing.
Add cream & saffron. Pour in the remaining cream and saffron with its soaking liquid. Stir well and bring to a gentle simmer—don’t let it boil!
Season & thicken. Add salt, pepper, and paprika (if using). Simmer for 5–7 minutes until the sauce slightly thickens and becomes silky.
Finish with lemon juice. Stir in lemon juice to balance the richness. Taste and adjust seasoning if needed.
Serve immediately. Spoon generously over grilled, baked, or pan-seared fish. Garnish with fresh herbs if you’re feeling fancy.
