Steamed Redfish Fillet with Clams

Cut redfish fillet into four immediately large portions. Season with salt and pepper. Peel the roots and cut into medium-fine cubes. Clean the fennel and also cut into medium-fine cubes. Cut shallots into cubes. Pluck twelve chervil bouquets, coarsely chop the remaining portion.

Sauté roots, fennel and shallots in a sauté pan with a tiny bit of olive oil. Extinguish with white wine, add the clams and saffron. Sauté briefly. Now add the redfish fillets and the fish stock. Cook for four to six minutes with the lid on, depending on the size of the redfish fillets. Finally, add the chopped chervil and the remaining olive oil. Season everything again with salt and pepper.

Place the redfish fillets on plates, then add the clams and vegetables. Finally, pour the stock around and garnish with the chervil bouquets.

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