Cook long grain rice in 1/2 liter salted water for 25 min with lid closed. Cut vegetables into sticks, steam in 20 g butter for 5 min, season with salt, pepper.
Whip egg yolks with clear soup, juice of one lemon, wine and saffron at low temperature until creamy, fold in remaining butter slowly, season. Shape long-grain rice into ramekins, spread vegetables evenly on top. Season fish with salt, season with pepper, cover with sauce and bake at 250 °C for 10 minutes.
Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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