John Myers
Ingredients for 2 servings:
- 300 g fish fillet(s) (Victoria perch fillets)
- some lemon juice
- 1 stalk(s) leek
- ½ onion(s)
- some butter
- 1 tbsp flour
- some milk
- 2 tbsp cream cheese
- salt and pepper
- nutmeg
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
pan-fried fish with fine leek vegetables
Cut the fish fillets into two pieces. Drizzle with lemon juice on both sides and season with salt. Dice the onion into small cubes and slice the leek into rings. Melt a little butter in a saucepan and sauté the onions briefly. Add the leek and a little water and sauté. Meanwhile, melt a little butter in a pan. Fry the fish on both sides until golden brown. Add the flour to the leek and mix well. Then add a little milk (amount depending on the desired consistency) and cream cheese and simmer for a while longer, but be careful, as it burns easily. Season with salt, pepper, and a little nutmeg. Serve the fish with the leek. Couscous or potatoes go well with it.
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