Pangasius fillets in saffron sauce with porcini mushrooms

Ingredients for 4 servings:

• 800 g fish fillet(s), (Pangansius fillet), organic
• 40 g porcini mushrooms, dried, soaked
• 2 onions, finely chopped
• 50 g butter
• 1 dl white wine
• 1 dl vermouth
• 2 carrots, cut into fine strips
• 1 small leek, cut into fine strips
• some vegetable broth
• salt and pepper
• 2 bags of saffron
• ½ dl cream

Instructions

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

Season the pangasius fillets with salt and pepper. Sauté the onions in butter until light brown, place the fillets on top, and pour over the white wine, vermouth, and a little of the filtered mushroom soaking water. Cover and let the fish simmer for 15-20 minutes until cooked through. Cook the vegetables and porcini mushrooms in the vegetable broth for about 8 minutes, season with salt and pepper, and stir in the saffron. Finish with cream, adding a little more fish stock if desired. Arrange the fish on warm plates and top with the vegetables and sauce.