Fish fillet in leek – dill – white wine sauce by Mareihund

Ingredients for 4 servings:

• 600 g fish fillet(s), also mixed, e.g. pollock, monkfish, cod, wolffish, etc.
• 3 stalk(s) leeks
• 3 tbsp butter or clarified butter
• 3 tbsp vegetable broth, granulated
• 1 liter white wine, e.g. Riesling
• 500 g crème fraîche
• 1 bunch dill, finely chopped
• Salt and pepper, freshly ground black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Slice the leek into thin rings and fry in butter. Add the vegetable stock and fry briefly. Deglaze with the white wine. Bring to a boil and reduce slightly. Now add the crème fraîche and the dill. Season with salt and pepper, bring back to a boil, and then turn off the heat. Add the coarsely chopped fish fillet and simmer for about 12 minutes until cooked through. Serve with rice or boiled potatoes.