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| 12 x ca. 30 g | Fillets bream |
| | Olive oil for brushing |
| 10 | Shallots; peeled, sliced |
| | Finely into rings |
| 4 | Carrots; finely sliced at an |
| | Angle |
| 1 | Whole fennel; cored, halved, |
| | Finely sliced |
| 2 | Pinches saffron |
| | Sweet white wine; (to cover the veg) |
| 1 x ca. 1/2 Liter | Fish stock |
| 1 x ca. 1/2 Liter | Double cream |
| | An orange; juice of |
| 1 Bund | Coriander finely chopped |
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1 Cook down the carrots, shallots, fennel and saffron in olive oil without colouring for 3-4 minutes. Cover the vegetables by three quarters with the wine and reduce completely.
2 Add the fish stock and reduce by a third. Check the carrots while reducing and if just cooked, strain the liquor from the vegetables and return the liquor to the pan to reduce further. Set the vegetables aside.
3 Add the cream to the reducing liquor and reduce to thicken slightly. Brush the bream fillets with olive oil and griddle skin-side down.
4 Add the orange juice to the reduced broth and return the vegetables to the pan. Season and serve with the fish.
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