Pike-perch in Riesling sauce

Ingredients for 4 servings:

• 4 fish fillets (zander), 200 g each
• 1 onion(s), finely chopped
• 1 lemon(s), juice
• salt and pepper
• 250 ml white wine (Riesling)
• 1 tbsp crème fraîche
• 100 g mushrooms, brown
• 1 egg yolk
• Clarified butter

Instructions

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

Marinate the zander fillets with lemon juice, salt, and pepper. Clean and slice the mushrooms. Melt the clarified butter in a shallow saucepan or frying pan, then lightly fry the onion and mushrooms without browning. Add the zander fillets, pour over the Riesling (reserve 2 tablespoons), and cook slowly and carefully over low heat, covered. Remove the fillets from the pan and keep warm on a platter. Add the crème fraîche to the Riesling stock and let it reduce slightly. Mix the egg yolk with a little Riesling and stir into the sauce without boiling. Season with salt and pepper, and pour over the zander fillets. A dry Riesling Spätlese goes well with this dish.