120 gms. baby lapu-lapu
0.5 gms. Saffron
1 glass sherry
100 mls. Cream herbs
100 mls. Fish stock
60 gms. Fenel or leek
1 tomato
20 gms. Butter
Potato balls for garnishing
Poach fillet of lapu-lapu in fish stock with half of herbs and wine. Pour sauce on sides.
Boil sliced fenel and sauté in butter for garnishing.
Arrange potatoes as well.
To make sauce:
Dissolve saffron in wine. Add cream, herbs then bring to a boil.
