Poached Lapland arctic char

Serves: 5

Cut the fish into precise pieces of about 50 g each and place them in a deep tray.

Peel and thinly slice the vegetables.
Sauté the vegetables in a saucepan, then add broth, saffron, and wine. Simmer for about 4 minutes.

Add the vinegar and olive oil, and season with salt. The broth should be tangy!

Pour the broth over the fish, cover with a lid, and let it steep at room temperature.

Whisk the crème fraîche until thick.

Grate the lime zest and squeeze in the juice. Season with salt.

Serve with boiled potatoes, shredded parsley, and picked herbs on the plate.