1 tbsp chopped dill
2 leeks, white part only, finely sliced and deep-fried until crisp
300g/10oz young leeks, greenest part removed
8 large dark green spinach or lettuce leaves, blanched for 30 seconds in a pan of boiling water and refreshed in ice water, drained
salt and freshly ground black pepper
1 small pinch saffron strands
250ml/9fl oz chicken stock or vegetable stock
40g/1陆 oz butter
25g/1oz clarified butter
200ml/7fl oz double cream
4 x 175g/6oz portions sea bass