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1
Preheat oven to 400F (200C).
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2
Cut each filet in half, lengthways. Sprinkle with salt and pepper and roll up.
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3
Use a little of the butter to grease a baking pan that is just large enough to hold the fish rolls in a single layer.
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4
Place rolls in baking dish and pour fish stock over them. Cover tightly with foil and bake 12-15 minute or until just cooked through. Don't overcook.
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5
Place remaining butter in a saute pan and when foaming, add the sliced mushrooms. If using chanterelles, cut large ones in half or in quarters. Saute mushrooms for about 4 min., seasoning them with salt and white pepper. Remove from heat and keep warm.
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6
Carefully remove fish from baking dish and place on heated serving platter.
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7
Strain liquid in baking dish into a small pan and add saffron threads to it. Cook over high heat until reduced to 1 cup. Stir in the cream and let the sauce bubble gently once or twice.
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8
Beat egg yold with a fork. Temper and add to cream sauce. (Temper: First add a couple of tablespoons of the hot cream sauce to the egg yolk in the bowl, mix well, and then add it all into the cream sauce in the pan. This is so that the eggs don't become scrambled).
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9
Cook sauce over very low heat for 1-2 minutes, until slightly thickened. Taste for seasoning.
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10
Add mushrooms into the cream sauce and pour all over the fish. Serve.
