Fish Braids on Pernod Foam with Saffron Rice and Vegetable Garnish

Blanch the onions briefly, whip the cream.

Score the sole fillets twice and tie them into braids with the onions, fix them with wooden sticks, season with salt and pepper.

Briefly rinse the kitchen herbs, put them into a frying pan with a little soup or fish stock, place the sieve over them and simmer the fish plaits for about 10 minutes.

Boil the fish stock with a little Pernod. Add the cream and the whipped cream and cook again. At the very end (before serving) beat the sauce with a hand blender to make it creamy.

Bring the long-grain rice 2:1 with water to a boil, bubble for 5 minutes, add saffron and simmer until cooked in about 10 minutes. Use greased ramekins for serving.

For the vegetable garnish, cut the peppers into lozenges, cut the cucumbers into fine slices and drape, perhaps seasoning with pepper and a tiny bit of aceto. If available, a slice of lemon can also serve as a garnish.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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