Char fillet with leek and nut sauce

Ingredients for 2 servings:

• 1 garlic clove(s)
• 2 sprigs rosemary
• 150 ml dry white wine
• 2 fish fillets (char fillets)
• 2 stalk(s) leeks, small
• 30 g hazelnuts, chopped
• 4 tbsp olive oil
• 1 bay leaf
• Salt
• pepper
• 75 ml vegetable stock
• some flour for turning
• 1 tbsp capers

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Peel and slice the garlic. Place it in a bowl with a rosemary sprig and half of the wine. Marinate the fillets for 15 minutes. Cut the white and light green parts of the leek into thin rings. Rinse and dry them. Roast the nuts in a dry pan until they begin to smell. Remove from the pan and heat 2 tablespoons of olive oil in the pan. Sauté the leek with the bay leaf and the second rosemary sprig. Then add the nuts and capers and fry briefly. Season with salt and pepper. Then add the stock and the remaining white wine and reduce over medium heat until reduced by half. Remove the char from the marinade, pat dry, season with salt and pepper, and coat in flour. Heat the remaining olive oil and fry the char fillets for about 3 minutes on each side until crispy. Remove the bay leaf and rosemary sprig from the vegetables and puree the vegetables in a blender. Serve the char with the sauce. Serve with mashed potatoes, for example.