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Easy
Published 1998
So-called because the intense yellow of the saffron-tinted sauce reminds me of one of those beautiful Blakean sunbursts. The saffron itself adds more than just depth of colour: it headily redeems the bland, cottonwoolly fish you buy in those plastic-wrapped polystyrene trays at the supermarket; useful when you can’t get to a fishmonger.
Peel the carrot, halve it lengthways and then cut each half into 3 or 4 and put the pieces in a deep frying pan with