Moselle zander in sorrel and Riesling sauce

Name: Moselle zander in sorrel and Riesling sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 collar (about 30 g) Sorrel; 800 g pike-perch fillet, salt; 200 ml Riesling de la Moselle; 200 g Whipped cream; 50 g cold butter, white pepper; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp Lemon

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 collar (about 30 g) Sorrel
800 g pike-perch fillet, salt
200 ml Riesling de la Moselle
200 g Whipped cream
50 g cold butter, white pepper
1-2 TEASPOONS Lemon juice
7-10 Tbsp Lemon

Directions

1
Clean and wash sorrel and, except for a little, cut it finely. Fish wash, dab dry, cut into about 12 pieces and salt
2
Boil the wine. Cover the fish and let it simmer at low heat for about 3 minutes. Remove and keep warm. Pour cream into the wine and let it boil down for about 1/3 at high heat for about 7 minutes
3
Dice butter. Gradually stir into the sauce with a whisk (do not boil any more!). Stir in sorrel. Season to taste with salt, pepper and lemon juice. Serve fish with sauce. Garnish with remaining sorrel and possibly lemon. Serve with new butter potatoes and a fresh green salad