Burbot in saffron sauce with potatoes and vegetable julienne
1.5 kg burbot, cleaned and skinned, cut in pieces
4 dl fish stock
salt and white pepper
Sauce
4 dl burbot stock
5 egg yolks
3 tbsp white vinegar
2 tsp liquid honey
saffron
salt and white pepper
juice of half a lemon
Salt and pepper the fish pieces. Braise them in fish stock for about 8 minutes.
Remove fish and bring the stock to a boil. Season with salt, saffron, honey, vinegar, lemon juice and white pepper. Place the egg yolks in a dish with round bottom, pour in boiling stock and whisk vigorously. Continue whisking in water bath for about 10 minutes until the yolks are done and the sauce thick and foamy.
Taste the sauce and add lemon juice, if needed. Serve burbot with boiled potatoes and grated vegetables stir-fried in olive oil.