Boil washed rice, 10 minutes before the end of the cooking add saffron. Then cast into a colander and cool.

Wash Pollack with cool water, dice, sprinkle with lemon juice, season with salt a little and let stay for 10 minutes.

Bring bouillon to a boil, add onion, bay leaf, cloves, fennel seeds and sliced lemon. Boil over low heat for 3 minutes, add fish and poach for 10 minutes. Remove fish from the bouillon, dry and cool.

Slice washed tomatoes.

To make sauce, grind anchovy fillet together with capers and olives. Beat mayonnaise, sour cream, vinegar and curcuma, blend with ground anchovy, season with salt and stir.

Put the prepared products on lettuce leaves and dress with the sauce.