Pike-perch in a fine white wine and basil sauce

Ingredients for 2 servings:

• 2 fish fillets (pike-perch), 200 – 220 g each, ready to cook
• ¼ head of white cabbage
• ½ stalk(s) leek
• 50 g bacon, diced
• 1 onion(s), diced
• 2 shallots, diced
• lemon juice
• 150 ml white wine
• 150 ml cream
• Flour
• oil
• 50 g butter
• Salt
• pepper
• nutmeg
• 1 bunch of basil

Instructions

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

Salt the fish and drizzle with lemon juice. Wash the leek thoroughly and cut into 5 mm wide strips, and the white cabbage into slightly finer strips. Melt half the butter in a pan, fry the bacon, and then add the leek and white cabbage strips. Sauté everything for about 10 minutes. Finally, season with salt, pepper, and nutmeg. Melt the remaining butter and sauté the diced shallots until translucent. Deglaze with white wine and simmer slightly. Then pour in the cream and continue to simmer. Strain the sauce through a sieve, season with salt and pepper, and stir in finely chopped basil leaves. Coat the fish in flour on both sides and fry in hot oil until golden brown. Arrange the zander and white cabbage and leek mixture on plates and serve with a drizzle of white wine and basil sauce.