Monkfish in Saffron Cream

Cut fish into large cubes and sprinkle with juice of one lemon.

Reduce sparkling wine by half over low heat, add whipped cream and whisk until it becomes a thick cream. Season with salt, saffron, Cointreau, pepper and sugar and keep warm.

Heat water with bay spice, salt and juice of one lemon. Season fish lightly with salt, add to broth form and cook for 5 min.

Stir the butter into the warm saffron cream, a little at a time.

Serve fish with saffron cream and garnish with lemon slices and lemon balm.

Serving: Long grain rice, frisée salad.

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