Fish fillet with leek – wild rice cakes and Riesling – mustard sauce

Ingredients for 4 servings:

• 80 g rice (wild rice)
• 1 leek(s), cut into fine strips
• 1 egg(s)
• 60 g herb butter
• some butter for frying
• 4 portions of fish fillet(s), e.g. redfish, pangasius, tilapia
• 1 lemon(s), juice
• Salt and pepper, freshly ground
• 60 g butter
• 2 shallots, finely diced
• 60 g herb butter
• 1 tbsp flour
• 250 ml dry white wine (Riesling)
• 2 tbsp mustard
• 250 ml cream
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring the wild rice to a boil in 2 liters of salted water, cook for 35 minutes, and drain in a colander. Melt the herb butter and sauté the leek in it, then let it cool. Drizzle the fish with lemon juice, season with salt and pepper, and fry in 60g of hot butter for 8 minutes on each side, then keep warm. To make the wild rice cakes, mix the rice and leek with the egg, season with salt and pepper. Heat a little butter in a pan, add small piles of rice with a spoon, flatten slightly, and fry for 2 minutes on each side. For the sauce, sauté the shallots in the herb butter, dust with flour, and sauté briefly. Deglaze with the wine, stirring constantly. Stir in the mustard and cream, bring to a boil, and season to taste with salt and pepper.