Plaice fillets in orange and saffron sauce

Ingredients for 4 servings:

• 4 oranges
• 200 g whipped cream
• some saffron threads
• little water
• 1 tsp, heaped flour
• some salt
• some pepper, white
• 2 tbsp lemon juice
• 2 tomatoes
• 500 g mushrooms, fresh
• 1 bunch of dill
• 4 fish fillets (plaice), skinless
• ½ liter of water
• ⅛ liter white wine, dry
• 1 tsp mustard seeds
• ½ tsp peppercorns, white
• 1 onion(s)
• 20 g butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Soak the saffron threads in very little water. Juice three oranges and fillet the fourth. Simmer the cream, saffron threads, soaking water, and orange juice for a few minutes, then thicken with flour. Season with salt, pepper, and a little lemon juice. Add the orange segments to the sauce and let them simmer. Wash the tomatoes, remove the seeds, and finely dice. Clean and slice the mushrooms. Pluck the dill from the stems and set the stems aside. Finely chop the dill sprigs. Simmer 1/2 liter of water with the white wine, the remaining lemon juice, the dill stalks, salt, mustard and peppercorns, and the peeled, quartered onion for a few minutes. Add the plaice fillets and simmer over low heat for about 5 minutes. Fry the mushrooms in hot butter until golden brown. Season with salt and pepper. Serve the drained plaice fillets with the saffron sauce. Sprinkle mushrooms, diced tomatoes, and dill over the dish. Serve with rice.