Lengfish fillet on leek bed
easy
35 mins
35 mins
Ingredients
- 4 Lengfish fillets
- 7-10 Tbsp (à ca. 200 g)
- 5 TABLESPOONS Lemon juice
- 30 g Butter or margarine
- 75 g Flour
- 1/4 l clear broth (instant)
- 250 g Whipped cream
- 2 TABLESPOONS grainy rotisseur mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 kg Leeks (leek)
- 3 TABLESPOONS Oil
- 7-10 Tbsp coarse pepper
- 7-10 Tbsp cherry tomatoes and flat-leaf parsley
Directions
- 1
Wash the fish, pat dry, sprinkle with 4 tablespoons of lemon juice and leave covered for about 15 minutes. Heat the fat in a saucepan, sweat 30 g flour in it while stirring. Deglaze with stock and cream, bring to the boil while stirring and simmer gently for about 5 minutes.
- 2
Season with mustard, remaining lemon juice, salt and pepper and keep warm. Halve the leek sticks lengthwise, wash thoroughly and cut into pieces about 5 cm long. Cook the leeks in boiling salted water at low heat covered for 10-12 minutes.
- 3
Sprinkle fish with salt, turn in remaining flour. Heat the oil in a pan and fry the fish fillets for 8-10 minutes at medium heat until golden brown. Drain the leek and let it drain. Arrange the fish and some sauce on the leek.
- 4
Sprinkle with coarse pepper. Garnish with cherry tomatoes and parsley. Remaining sauce extra is enough. Parsley potatoes taste good with it.
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