Salmon fillet with vegetable julienne in saffron sauce

Ingredients for 2 servings:

• 2 salmon fillets
• 1 carrot(s)
• 1 leek
• 125 ml cream
• 125 ml fish stock
• 125 ml white wine
• butter
• Saffron
• pepper
• cornstarch if needed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Cut the carrot and leek into thin julienne strips. Bring the white wine and fish stock (substitute with water if desired) to a boil. Add the vegetables and simmer for 2 minutes. Then remove, rinse with cold water, and set aside. Season the fish fillets and let them stand in the stock for 10 minutes without boiling. Remove and keep warm. Soften the saffron in hot water and add to the stock. Let the stock reduce for 10 minutes. Thicken with cream and, if desired, cornstarch. Melt the butter in a saucepan. Briefly toss the julienne vegetables in the warm butter. Serve the salmon fillets on top of the vegetables and with the sauce. Serve with rice. Suitable as a starter without rice, or as a main course with rice.