Trim the fillet of fresh Sherri and season with salt, pepper and olive oil. Put the butter & place in a frying pan with skin side down first, until golden brown 4/5 mins each side. and add butter and lemon juice.
Sauté the shallots, garlic and butter in a saucepan. Add saffron then, pour in the fish stock and reduce the liquid by half. Add cream and reduce again until thick
Add green peas and fava beans. Garnish with pink radish & spinach