Pike-Perch with Gâtinais Saffron, a recipe from the Worldwide Gourmet

Ingredients

• - 2 kg (4 1/2 lb.) Pike-Perch
• - 200 ml (3/4 cup) crème fraîche
• - A few strands of Gâtinais saffron
• - 1 liter (4 cups) cold water
• - 500 ml (2 cups) white wine
• - Bouquet garni
• - Coarse salt and cracked pepper
• - 100 ml (6 tbsp.) cream
• - 2 egg yolks
• - 1/2 lemon, sprinkled with salt