In a bowl whisk egg yolks and set it aside. Prepare a reduction by heating vinegar saffron, black peppercorns, bay leaf, lemon juice and crushed shallots. Add some reduction to the egg yolk mixture, whisk again. Add salt crushed saffron, chilli powder, mustard paste, clarified butter and crushed black pepper. While whisking place the bowl over a vessel with boiling water. Whisk continuously till it becomes thick. The Hollandaise sauce is ready. Heat vegetable stock in a pan for poaching, add black peppercorns, crushed shallots, green beans, salt, lemon juice, parsley stems and the fish fillet. Cook on a low flame until done. Plate the poached fish with vegetables and spoon the hollandaise sauce on it. Garnish with chopped cherry tomatoes, basil leaves, crushed black pepper, olive oil, salt and sprouts.