Perch with Mixed Vegetables and Saffron Butter

Peel, rinse and cook potatoes in salted water for about 30 minutes. Rinse snow peas. Rinse and pat dry fillets, season with salt and pepper and sprinkle with lemon juice. Heat butter in a pan and cook fish until golden on both sides, add fish stock, wine and herbs; simmer, covered, for about 5 minutes Heat the rest of butter in a second pan and saute snow peas with carrots and shallots, stirring, for 3 minutes. Season with salt and pepper. Drain potatoes and press through a potato ricer. Mix with milk and butter until smooth. Add chives and season with salt, pepper and nutmeg. Keep potato puree warm. Remove fish from the sauce, add saffron and cream and bring to a boil again. Rinse lemon and cut into thin slices, add to the sauce. Season sauce with salt and pepper. Arrange fish with vegetables on plates, spread sauce decoratively and serve accompanied by potato puree.