Steamed Haddock with Saffron Mash and Gremolada

To start, boil the potatoes in salted boiling water until tender. Meanwhile, add the cream, saffron, oil and garlic to a saucepan and heat over very low heat to infuse the saffron into the mixture. Whisk to emulsify. Drain the potatoes, let them steam and dry, then strain them through a potato masher in a bowl. Stir in the infused saffron mixture until you have a rich, smooth puree. Season generously and set aside.To cook the haddock, carefully fold each fillet, either in half or in thirds, depending on the shape of the fillet. Place them on small squares of parchment paper and put them in a steamer. Cook for 3-5 minutes, depending on size, until cooked through. Remove and let stand briefly before seasoning with a little salt. Meanwhile, chop the lemon zest, parsley and garlic to prepare the gremolada. Divide the puree among plates, cover with haddock and distribute the gremolada. Drizzle with extra virgin olive oil and serve.

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