Pike-perch fillets in orange sauce

Ingredients for 4 servings:

• 600 g fish fillet(s) (pike-perch fillets with skin)
• 1 stalk(s) leek
• 6 sage leaves
• 50 ml vermouth, Noilly Prat
• 1 jar wine, white, dry
• 1 jar fish stock (or homemade, if you have it on hand)
• 2 tbsp jam (orange jam)
• 1 orange(s), untreated, peel
• 1 tbsp balsamic vinegar, white
• Salt and pepper, from the mill
• butter

Instructions

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

Season the zander fillets with salt and pepper. In a pan with butter, fry the fish fillets skin-side down for 2 minutes in a pan over medium heat, then turn over. Remove the pan from the heat and let the zander simmer for another five minutes. Finely slice the leek and sage. Remove the fish fillets from the pan and keep warm. Sauté the leek and sage in the pan with a little butter, then deglaze with white wine and Noilly Prat. Pour in the fish stock and reduce the sauce slightly. Mix in the orange marmalade and balsamic vinegar, and reduce slightly again. Grate the orange zest directly into the sauce, then thicken with 1 tablespoon of cold butter and season with salt and pepper. Serve the fish fillets with the sauce. Serve with tagliatelle tossed in butter.