As always, a few words about the ingredients. Better if Branzino (aka sea bass, aka sea wolf, actually, he was from order Perciformes) will be larger (mine pulled just centimeters 15-20), it's easier to be "nesting", and with the salmon I was not lucky – the fillet was not in the store, I had to take the steak (300 gr). In General, it will be perfect if the salmon and sea bass are already meat – less fuss. The cream I used a 10%-wide, but it is absolutely essential. Real saffron "bite", and I saw him online only once, so use "fake" Georgian (it is also called Imereti). So there you go...

Fish (I mean sea bass) to clean (remove the head, entrails, etc.), wash and... you can stop, just cut the fish into serving pieces. And you can continue, namely, "to produce" fillet, cutting fish on the ridge and removing the bone. On again to stay, again cut fillets into serving pieces. But I like "beautiful", so the fillet carefully cut away the skin. The process of mining fillet is not removed, sorry, because fish in this sense, I "with You", and the kitchen was around my calf, trying to steal from the table it is that: a knife, a piece of fillet or at least a skin from salmon. Anyway, the result is in front of you.

Further more. Fillets cut into strips of it lengthwise (abdomens have to be cut, in any case, I continue to work couldn't, they went to the heads, the tails, etc. – then they can realize themselves in the soup). The shorter fillet, the finer the stripes, because we weave. I got somewhere in half-centimeter. Striped sea bass and striped salmon intertwine with each other, knotting the ends node. I have strips of sea bass was shorter than Semenych, so I just braided the salmon and sea bass. The case is very slippery, but amusing, I remember some long forgotten words...

And then everything is simple: in a pan heat oil, gently spread the socket in there (or portions of fish, if you decide to stay in the exciting business of fish before), salt, pepper, slightly we fry. Opponents roasting, and even butter (which often I am one), I can advise to use for this case a steamer (float briefly, until soft, then put in a pan without oil). Then pour into the pan the wine and simmer the fish under the lid for about 5 minutes, then carefully take out the fish and put in the heated dishes (for these purposes I use an earthenware bowl placed under her warmer), keeping it hot.

In hot wine add saffron, stir, pour in the cream and ovarium sauce until thick (10-15 minutes).

Nest put on a plate, pour the sauce, garnish - optional. And you can start... Sorry for the banality, but the fish really melts in your mouth. P. S. parsley simply asking in a plate (I have it in a pot on the windowsill lives), and you know, that's really good.