Ingredients

2 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces

1/2 cup whipping cream

1/4 teaspoon crushed saffron

• 4 6-ounce cod or sea bass fillets (each about 3/4 inch thick)
• 3 tablespoons olive oil

• 1 1/2 teaspoons balsamic vinegar
• 1 cup arugula
• 1/2 cup mixed fresh herbs (such as basil, dill and tarragon)

Description

This Bright And Sophisticated Dish Is Offered At Gresslin's In London, England.

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