Fish fillet on cream leek

Name: Fish fillet on cream leek
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Fish fillet (e.g. pollack or redfish); 2-3 TABLESPOONS Lemon juice; 400 g Potatoes; 1 Egg (Gr. M); 7-10 Tbsp salt, white pepper; 2-3 TABLESPOONS Oil; 1 kg Leeks (leek); 2 TEASPOONS Vegetable broth; 2 tablespoons (30 g) butter/margarine; 2 (30 g) easy go. Tbsp. flour; 5-7 TABLESPOONS Whipped cream; 7-10 Tbsp Tarragon or thyme; 2-3 TEASPOONS coarse mustard; 7-10 Tbsp Lemon z. Garnish

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Fish fillet (e.g. pollack or redfish)
2-3 TABLESPOONS Lemon juice
400 g Potatoes
1 Egg (Gr. M)
7-10 Tbsp salt, white pepper
2-3 TABLESPOONS Oil
1 kg Leeks (leek)
2 TEASPOONS Vegetable broth
2 tablespoons (30 g) butter/margarine
2 (30 g) easy go. Tbsp. flour
5-7 TABLESPOONS Whipped cream
7-10 Tbsp Tarragon or thyme
2-3 TEASPOONS coarse mustard
7-10 Tbsp Lemon z. Garnish

Directions

1
Wash the fish, pat dry and cut into 4 pieces. Sprinkle with lemon juice and let it stand for a short time. Peel, wash and roughly grate the potatoes. Mix with egg and season. Salt the fish. Spread the grated potatoes as a cap and press well
2
Heat the oil in a coated pan. First fry the fish on the potato side for about 10 minutes. Turn carefully and continue frying for 2-4 minutes
3
In the meantime clean, wash and cut the leek into pieces. Bring approx. 600 ml water and broth to the boil. Cover the leeks and stew them for 10-12 minutes. Then drain, catch the vegetable water
4
Heat the fat in a pot. Sweat flour in it. Stir in vegetable water and cream. Bring to the boil and simmer for about 5 minutes. Wash the herbs and pluck or roughly chop them, except for a little bit for garnishing. Stir mustard into the sauce and season to taste. Heat the leek in the sauce. Arrange everything, garnish with the rest of the herbs and lemon. Goes well with bread