Garlic, shallots, leek and celery cut into very small cubes and stew in butter until soft. Add grated horseradish, extinguish with white wine and soup or possibly fish stock and cook for five minutes. Mix briefly, thicken with cornflour, season and refine with cream.
Season the fish fillet strips, marinate with the juice of a lemon and add to the finished soup. Let it boil and simmer for a short time.
Top with cream and decorate with chervil and saffron.
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