For the sauce, sauté the shallot in butter. Add saffron and extinguish with white wine. Boil by half.
Next add cream and vegetables, make until vegetables are crisp. Season and flavor with Pernod.
Season the fish fillets with salt and pepper. Place in the sauce, cover and let sit on turned off stove top for three to four min. Then arrange the fish fillets on preheated plates, sprinkle with chives and bring to the table on the spot.
quite penetrating. Saffron can also be omitted without any problems if you don’t feel like it.
Our tip: Fresh chives are much more aromatic than dried ones!
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