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| 1 Teelöffel | Extra-light olive oil with a dash of |
| | sesame oil |
| 174 Gramm | Fresh sole fillets |
| 1/4 Teelöffel | Freshly ground salt |
| 1/2 Teelöffel | black pepper freshly ground |
| 2 Tasse | Very clear fish stock |
| 8 klein | Red new potatoes; steamed until |
| | Tender |
| 227 Gramm | green beans |
| 1/8 Teelöffel | Powdered saffron |
| 1 Teelöffel | Fresh chopped dill weed; (not the stalks) |
| 1 Esslöffel | Arrowroot with 2 tbsp reserved fish stock |
| 1/2 Teelöffel | lemon juice freshly squeezed |
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Brush a 23x33cm baking sheet with the oil. Lay the sole fillets on it and sprinkle with half of the salt and half of the pepper. Brush the fillets with a little fish stock.
Pour a small amount of water in the bottom of a steamer pot and bring to a boil. Put the potatoes in the first rack, insert in the pot, cover and steam for 10 minutes. Now add the beans to the second rack and steam both 5 minutes more until done.
Preheat broiler. Pour the fish stock into a medium sized skillet, bring to a boil and reduce by half to 1 cup - about 5 minutes. Add the saffron, dill and the arrowroot slurry, return to medium heat and stir until thickened. Stir in the lemon juice and the remaining salt and pepper. A golden "buttery" sauce.
To serve, divide the fish and steamed vegetables among 4 dinner plates and coat liberally with the sauce. Serve very hot.
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