Summary

Ingredients

• 1 tablespoon butter
• 1 shallot (s), diced
• 1 tablespoon flour
• 200 ml white wine, dry (e.g. Riesling)
• 50 ml vermouth, dry
• 300 ml fish stock
• 0.1 g saffron
• salt
• 50 ml cream

Moreover:

• 100 g spinach leaves, weihed and prepared
• 1 clove garlic
• salt and pepper
• 1 tablespoon oil, neutral
• 4 fish fillet (s), (char fillets with skin)
• 1 tablespoon oil, neutral
• salt and pepper

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Instructions

1. Melt the butter and steam the shallot cubes in it until translucent.
2. Dust the flour over it, stir and sweat. Deglaze with white wine and Noilly Prat and bring to the boil.
3. Add the saffron and fish stock and simmer for about 30 minutes over medium heat.
4. In the meantime, coagulate the minced spinach in the oil with the chopped garlic and season to taste.
5. Halve the fish fillets and fry them on the skin in a pan in the oil, season with salt and pepper. This takes 5-8 minutes, depending on the thickness of the fillets.
6. Season the sauce to taste before serving, puree with the cream and froth up.
7. The consistency should be somewhere between the sauce and the soup.
8. Serving:
9. Put the sauce in a deep plate. Put a little spinach in the middle and serve the fried char fillets on top.