Haddock in white wine sauce

Ingredients for 4 servings:

• 800 g fish fillet(s), haddock
• 1 liter fish stock
• 200 ml white wine, dry
• 30 g butter
• 100 ml white wine, dry
• 100 ml fish stock
• 100 ml whipped cream
• 1 g saffron threads
• 30 butter
• Caviar (trout caviar)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the haddock, skin if necessary, and portion it. Heat the butter in a pan or shallow saucepan, add the fish stock and white wine, and bring to a boil briefly. Add the fillets, reduce the heat, and simmer with the lid on for 10 minutes. For the sauce, heat the white wine, fish stock, and cream. Add the saffron threads, reduce slightly, and season with salt. Remove the pan from the heat and gradually stir in the cold butter. Serve on plates with the parsley-dried potatoes and steamed vegetables, as desired. Place some trout caviar on top of the sauce.