Zander in wine and cream sauce

Ingredients for 4 servings:

• 1 kg pike-perch
• 80 g butter
• 2 shallots
• 200 g mushrooms
• 125 ml white wine
• salt and pepper
• 200 ml fish stock
• 125 ml whipped cream
• 2 tsp flour
• 1 tsp mustard
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Rinse the zander under cold running water, pat dry, season with salt, and rub with pepper. Melt some of the butter in a casserole dish and add the zander. Peel and dice the shallots. Clean the mushrooms, wipe them with kitchen paper, rinse if necessary, and slice them. Add both ingredients and the remaining butter. Add the white wine. Place the casserole dish on the rack in the preheated oven and bake at 170°C for about 30 minutes. For the wine and cream sauce, reduce the fish stock and cream slightly. Mix the flour with 5 tablespoons of white wine, add it to the stock, and cook for 2-3 minutes. Stir in the mustard and season the sauce with salt and pepper. Remove the zander from the casserole dish and serve with the sauce. Rice is delicious with it.