Lengfish fillet on leek cream

Name: Lengfish fillet on leek cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Potatoes; 500 g Leeks (leek); 400 ml Vegetable broth (instant); 1 TABLESPOON Half-fat margarine; 600 g Lengfish fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Lemon juice; 1 (250 ml) bottle "cooking with finesse" (you may; 7 % fat, the light alternative to cream); 50 g Cream cheese (you may); 2 stem(s) Parsley; 7-10 Tbsp Lemon peel

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Potatoes
500 g Leeks (leek)
400 ml Vegetable broth (instant)
1 TABLESPOON Half-fat margarine
600 g Lengfish fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Lemon juice
1 (250 ml) bottle "cooking with finesse" (you may; 7 % fat, the light alternative to cream)
50 g Cream cheese (you may)
2 stem(s) Parsley
7-10 Tbsp Lemon peel

Directions

1
Peel and wash the potatoes and cut them into sticks. Clean, wash and cut the leek into rings. Bring 200 ml broth to the boil and cook the potato pegs in it for about 10 minutes. Heat half-fat margarine in a pot.
2
Sauté the leek in it. Deglaze with 200 ml stock, bring to the boil and cook for about 5 minutes. Wash the fish, dab dry and cut into 4 pieces. Season with salt, pepper and lemon juice. Bring a little salted water to the boil in a frying pan and steam the fish for about 8 minutes with the lid closed.
3
Add finesse and processed cheese to the leek, stir. Season leek with salt and pepper. Chop parsley finely, except for something to garnish. Sprinkle potatoes with parsley, arrange leek and fish on plates.
4
Garnish with lemon zest and parsley.