Pike-perch on a bed of leeks with beer sauce

Ingredients for 4 servings:

• 800 g fish fillet(s) (pike-perch fillet), with skin
• 1 tbsp olive oil
• 3 stalk(s) leeks
• 300 ml dark beer (preferably Chimay)
• 200 ml fish stock
• 150 g butter
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the white part of the leek into five-centimeter-long pieces and sauté until soft with a little butter, salt, pepper, and water. If eating with fish cutlery, it’s better to cut the leek into thin strips for sautéing. This may not look as attractive when served, but it’s more pleasant to chew. Portion the zander fillets, season with salt and pepper, make a light cut in the center of the skin to prevent the fish from shrinking during frying, and fry them in hot oil, skin-side down, for two minutes. Turn over and reduce the heat to low, simmering. For the sauce, reduce the fish stock and beer by half. Stir in the very cold butter a little at a time with a whisk. The sauce must not be allowed to boil at this point, or it will disintegrate. To serve, pour a layer of sauce onto the plate and arrange the zander fillet on top of the leek pieces in the center. Serve with parsley potatoes.