Filet of Cod with Saffron Sabayon and Julienned Vegetables, a recipe from the Worldwide Gourmet

Ingredients

• - 750 g (1 lb. 10 oz.) fresh cod, cut into 5 portions
• - Fish stock
• - Julienne vegetable garnish
• - 75 g (3 oz.) leek, white part only
• - 75 g (3 oz.) carrot
• - 75 g (3 oz.) celery
• - 75 g (3 oz.) fennel
• - 75 g (3 oz.) green beans
• - 1 tomato, peeled, seeded and diced
• - Chervil
• - 3 small egg yolks
• - 25 ml (1 oz.) Noilly Prat or other dry white vermouth
• - 50 g (2 oz.) crème fraîche
• - 125 ml (1/2 cup) shellfish stock
• - A few threads of saffron
• - 1/2 tbsp. cornstarch