Filetto di coregone allo zafferano, whitefish fillets with saffron sauce
Season the whitefish fillets and marinate them in the juice of a lemon for about 15 minutes.
Remove from marinade, dry and fry on both sides in butter until golden brown. Keep warm.
Sauté the shallot in butter. Extinguish with white wine, add the fish stock and boil to three quarters. Strain the sauce and add the saffron flower (be careful with the saffron: too much tastes slightly medicinal). Simmer the sauce briefly and refine with the cream.
Make a sauce level on plates and arrange the whitefish fillets on it.
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