Steamed Fillet of Whitefish with Saffron Sauce

Fillet the whitefish. Season with pepper, salt, lemon and a dash of Pernod. Lightly sauté the shallots in butter, place the fillets of whitefish on top of the shallots and add a little fish stock and white wine. Cover the fillets with aluminum foil, briefly bubble, remove from heat and cook in a 100 °C oven. Remove the fillets from the broth and keep warm. Reduce the stock with the remaining ingredients, thicken with a little flour butter if desired and season once more.

seasoning. This goes very well with long-grain rice mixed with wild rice.

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