Zander and leek gratin

Ingredients for 4 servings:

• 400 g leek
• 1 onion(s)
• 2 garlic cloves
• 4 tomatoes
• 800 g fish fillet(s) (pike-perch fillets)
• 80 g butter
• 10 ml white wine
• ¼ liter cream
• ¼ liter of milk
• salt and pepper
• 1 lemon(s), juice
• 200 g blue cheese
• Butter, for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Clean and wash the leeks and cut into approximately 2 cm wide pieces. Blanch in lightly salted water for 30 seconds. Then drain, rinse in ice-cold water, and let drain. Peel and finely chop the onion and garlic. Wash the tomatoes, remove the stems, and slice the flesh. Rinse the zander fillets, pat dry, and dice. Sauté the onions and garlic in the hot butter. Deglaze with wine and bring to a boil briefly. Stir in the cream and milk and bring to a boil. Season with salt, pepper, and lemon juice. Dice the cheese and stir in. Layer the leeks, fish, and tomato slices in a greased baking dish. Pour the cheese sauce over the top and then cook at 180 degrees Celsius for about 35 minutes.