Fish with quince, leek and vegetables

Ingredients for 2 servings:

• 300 g fish fillet(s) (e.g. cod fillet), possibly frozen
• 2 quinces
• salt water
• 1 lemon(s), the juice
• 1 bunch of spring onions or leeks
• n. B. water
• 4 tbsp vinegar (white wine vinegar)
• 50 g sugar
• 2 bay leaves
• 4 juniper berries
• 1 tbsp oil
• 1 bunch of dill
• 1 lemon(s), sliced
• 1 tsp pepper, coarse
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Defrost the fish, peel the quinces and cut into wedges, pre-cook in boiling salted lemon water for about 10 minutes, then drain. Trim, wash, and chop the leeks. Bring 250 ml water, vinegar, 1 pinch of sugar, salt, bay leaves, and juniper berries to a boil. Add the fish and simmer on low heat for about 12 minutes until cooked through (do not boil!). Meanwhile, melt the remaining sugar in a dry pan. Deglaze with about 250 ml water, stirring constantly, and season with salt and pepper. Add the quinces to the caramel sauce and cook for about 5 minutes. Heat the oil in a pan and sauté the leeks for 2 minutes. Add to the quinces and cook for a little longer. Sprinkle the vegetables and fish with pepper and arrange on a platter. Garnish with dill and lemon slices, if desired. This would go well with rice, for example.