for 4 person

Soup

1	onion
1 tbsp	butter
½ sachet	saffron
1 dl	dry white vermouth (e.g. Noilly Prat)
4 dl	water
¾ tsp	salt

Fish

300 g	whitefish fillets without skin
some	saffron threads
	salt and pepper to taste

To garnish

1 dl	full cream

How it's done

Soup

Finely chop the onion. Heat the butter, sauté the onion, add and briefly sauté the saffron. Add the vermouth and reduce by half. Add the water and salt and simmer, covered, for approx. 10 mins. Puree the soup.

Fish

Slice the fish fillets on the diagonal in strips approx. 4 cm wide and add them to the soup with the saffron threads. Season and leave to stand over a low heat for approx. 5 mins.

To garnish

Whip the cream until fluffy, divide the soup among warmed soup plates, and garnish with the whipped cream.

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