Salmon with saffron sauce

Clean, scale and wash the red mullets, dry them with kitchen paper and reserve them for later.

Prepare an infusion with the saffron threads in 4 teaspoons of hot water for 10 minutes.

In a pan, mix the wine, a small spoonful of ground garlic, a pinch of thyme, some fennel seeds, ground black pepper and butter. Boil the mixture and then add the red mullets to the pan. Continue cooking for 10 more minutes over low heat.

Put the fish in a plate and keep it warm while we reduce the cooking broth, filtering it, add the liquid collected from the pan, the infusion of saffron and the mustard.

Boil for 2 minutes, pour the yogurt together with the tablespoon of cornmeal and leave it 1 minute more on the heat.

Serve the red mullets accompanied by boiled rice and green asparagus.