Summary

Ingredients

• 2 salmon fillet (s)
• 1 carrot (s)
• 1 leek
• 125 ml cream
• 125 ml fish stock
• 125 ml white wine
• butter
• saffron
• pepper
• possibly cornstarch if required

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Instructions

1. Cut the carrot and leek into thin julienne strips.
2. Bring the white wine and fish stock (replace with water if necessary) to the boil. Add the vegetables and cook for 2 minutes. Then remove, rinse with cold water and set aside.
3. Season the fish fillets and let them steep for 10 minutes without boiling. Take out and keep warm. Soften the saffron in hot water and add it to the brew. Let the brew boil down for 10 minutes. Thicken with cream and possibly cornstarch.
4. Melt the butter in a saucepan. Briefly toss the Julienne vegetables in the warm butter. Serve the salmon fillets on top of the vegetables and with the sauce.
5. Rice goes well with it. Suitable as a starter without rice, a main course with rice.