Pike-perch fillets in saffron sauce

Ingredients for 4 servings:

• 4 portions of fish fillet(s) (pike-perch)
• 2 tbsp lemon juice
• Salt and pepper, white
• 2 onions
• 2 cucumbers
• 1 tbsp vegetable oil
• 125 ml fish stock
• 3 tbsp sour cream
• 1 pack of saffron
• Cayenne pepper
• ½ bunch chervil

Instructions

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

Clean the zander fillets, drizzle with 1 tablespoon of lemon juice, season with salt and pepper. Finely chop the onion, halve the cucumbers lengthwise, remove the seeds, and dice them. Heat the oil, sauté the chopped onions and cucumbers, deglaze with the fish stock, stir in the sour cream, sprinkle with saffron, and season with salt and pepper. Bring the sauce to a boil, add the zander fillets, remove the pan from the heat, and let the fish simmer for about 8 minutes. Arrange the fish on plates. Season the sauce with cayenne pepper and the remaining lemon juice and pour over the fish. Garnish with chervil leaves. Serve with mixed rice.