Skin, fillet and trim the sole. Cut each fillet into 5 diagonal strips about 1 cm/½ inch wide.
Remove the intestinal tract from the crayfish by pinching the middle section of the tail between your thumb and forefinger, then twist and pull.
Heat the butter in a saucepan until it just starts to sizzle. Lightly season the strips of sole and gently but quickly fry them in the butter until the strips of sole turn white. Remove from the pan, cover and keep in a warm place. Add the shallots to the pan and cook for a few minutes until soft, then pour in
When the stock has reduced sufficiently, pour in the cream and add the saffron. Return to the boil and reduce until it starts to thicken.