Redfish with Vegetables and Saffron Butter

Ingredients

• 600 g redfish fillet (4 redfish fillets)
• 1 tsp saffron
• 20 g butter (1 heaping tbsp; room temperature)
• 2 carrots
• 2 Zucchini
• 1 stalk Celery
• 1 stalk leek
• 1 bulb fennel
• 2 shallots
• Salt
• Pepper
• 4 sprigs thyme
• 1 sprig rosemary
• 100 ml Vegetable broth
• 100 ml dry white wine
• 2 stems Parsley

Instructions

1. 1.

   Rinse fish fillets under cold water and pat dry.

2. 2.

   Mix saffron with butter.

3. 3.

   Peel or wash and clean carrots, zucchini, celery, leek, fennel, and shallots. Slice leek into rings; cut the rest into about 4 cm long strips.

4. 4.

   Fill a steamer basket with vegetables, season with salt and pepper. Place fish on top, spread saffron butter over it, and season fish with salt and pepper.

5. 5.

   Add thyme, rosemary, broth, and white wine to a suitable pot and bring to a boil. Hang the steamer basket in the pot and steam covered for about 12 minutes.

6. 6.

   Meanwhile wash parsley, shake dry, and chop. Distribute vegetables and fish on four plates, drizzle with sauce, and sprinkle with parsley.