Cut the fish fillets into 2-3 cm pieces. Drain the capers, catching the liquid and stir with lemon juice and walnut oil. Marinate the fish in it for 20 minutes. In the meantime, peel and quarter the potatoes and cook in salted water for approx. 20 minutes. Chop the tarragon, set aside a few leaves for the garnish. Finely dice shallot and sauté in 1-2 tablespoon butter until translucent. Deglaze with 150 ml of water and white wine, bring to the boil, season with salt and pepper. Drain the fish cubes well and cover them in portions and let them simmer for 2-3 minutes over a low heat. Carefully lift out. Let the liquid simmer for 5 minutes. Stir in the crème fraîche, tarragon, capers and saffron. Mix the starch with a little water or white wine, add to the sauce, bring to the boil once. Add fish cubes and heat briefly in the sauce. Press the potatoes through a press onto the preheated plates. Place the remaining butter in flakes on top. Serve the fish ragout, garnish with tarragon.
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