Rinse the pearl spelt and fry it with bell pepper and shallots for about 2 min. Add the boiling broth while stirring every two minutes until it is absorbed and the pearl spelt has a good texture. Season with salt and pepper. 2 dl. cream and cheese is added and stir well.
Fry the rose fish in a pan on low heat. Add some thin slices of cheese on the surface of the rose fish and bake it in the oven for about 3-4 min.
Pour the remaining cream in a saucepan and bring to a boil. Add salt, pepper and saffron and boil it down to a creamy texture.
