Summary

Ingredients

• 500 g carrot (s)
• 1 bunch spring onion (s)
• 1 onion (s)
• 4 fish fillet (s) (pangasius or to taste)
• salt
• pepper
• 30 g butter
• 20 ml white wine
• 0.25 liter ¼ fish stock
• 1 tablespoon lemon juice
• 100 g whipped cream
• 1 can saffron
• Parsley, for garnish

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Instructions

1. Peel the carrots and cut into fine strips. Clean and wash the spring onions and cut into thin oblique strips. Briefly blanch both. Peel and finely dice the onion.
2. Clean the fish fillets and pat dry. Salt and pepper.
3. Sauté the onion cubes in half the butter. Add the fish fillets and fry for 3 minutes on each side. Take out and keep warm. Deglaze the roast with the wine, fish stock and lemon juice. Reduce for 5 minutes. Add the cream and stir in the saffron. Season to taste with salt and pepper. While the stock is boiling down, sauté the carrots and spring onions in the remaining butter and cook for 5 minutes. Season with salt and pepper.
4. Arrange the fish on a platter, pour on the sauce and arrange the vegetables on top of the fish. Sprinkle with chopped parsley.
5. Serve rice as a side dish.
6. Tip: The dish is also suitable as a starter for 8 people. To do this, halve the fish fillets and serve only a small rice tower (overturned from an oiled timbale mold or mocha cup).