Orange Saffron Butter

Sauté shallots in olive oil until translucent, deglaze with white wine and Noilly Prat and reduce almost completely. Then fill up with the fish stock and reduce again to 3/4 parts.Wash the – preferably untreated – orange hot, peel the peel thinly with a sharp knife and cut into very fine strips (zests). Fillet the orange as follows: with a sharp knife, cut off the peel just but completely and then cut out the flesh between the membranes with a very sharp knife. Add the zest and the fillets to the reduction along with the saffron. Simmer briefly and then assemble with cold flakes of butter (stir in gradually to create a creamy consistency and a nice gloss). If necessary, season with a little salt and pepper.

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