Simmer the fish stock with saffron for a while and season strongly. Season the fish fillet pieces well and let them steep in the fish stock for about 4-5 minutes. Remove from the broth and let cool. Soak the gelatine leaves in cold water for approx. 5 minutes, squeeze out well and add to the lukewarm fish stock. Add the pre-cooked vegetables, which have been quenched in ice water, and the dill and allow to cool again until the fish stock almost begins to thicken. Divide fish meat among cold soup plates, pour gelling fish stock over and decorate with herbs. It is best to let it set overnight.
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