Pike-perch fillet in lemon vegetables Spreewald style

Ingredients for 2 servings:

• 250 g pike-perch fillet(s)
• 2 bay leaves
• 2 tsp fish seasoning
• ½ lemon(s), zest and juice
• 2 parsley roots
• 1 large carrot(s)
• ½ leek(s)
• 1 shallot(s)
• 30 g butter
• 100 g sour cream
• 1 tsp flour
• 1 egg yolk
• Parsley
• dill
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

sophisticated, but not difficult

Dice the parsley root and carrot and slice the leek into rings. Roughly chop the shallot. Make the fish stock from approximately 500 ml of water. Salt the water in a saucepan. Add the bay leaves, fish seasoning, and a little lemon juice, and bring to a boil. Add the parsley root and cook for approximately 7 minutes. Add the carrot and leek and simmer for another 5 minutes. Remove from the heat and let it simmer. In a bowl, whisk the cream, egg yolk, lemon zest, and flour until well combined. In a separate saucepan, sauté the shallots in the butter. Turn off the heat and add the egg yolk and cream. Mix with approximately 100 ml of stock to form a thick sauce. Remove the vegetables from the stock with a slotted spoon. Leave the bay leaves and fish seasoning in the stock. Add the vegetables to the cream sauce, stir well, and keep warm. Bring the stock back to a boil, add the fish, let it simmer briefly, and let the fish simmer for about 10 minutes, not boiling. Add a little more fish stock to the vegetable sauce to the desired consistency and quantity. Season to taste with dill, parsley, lemon juice, salt, and pepper. Remove the fish from the stock and arrange it on warmed plates with the vegetables and sauce. Serve with boiled potatoes and a green salad.