John Myers
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Pikeperch Fillet Steamed in White Wine Brew
The perfect pikeperch fillet steamed in white wine brew recipe with a picture and simple step-by-step instructions.
For the brew
- Juice of half a lemon
- Salt
- 25 g Butter
- 0,25 liter Semi-Dry white wine
- 1 Bay leaf
- 3 Cloves
For the sauce
- 40 g Butter
- 30 g Flour
- 0,125 liter Semi-Dry white wine
- 0,125 liter Meat broth (cubes)
- Fish stock
- 6 tbsp Cream
- 1 bunch Parsley
- 1 bunch Chives
- Rinse the fish fillets and pat dry. Sour with lemon juice, then season with salt.
- For the brew, put the butter in a saucepan, add the white wine, the bay leaf and the cloves and bring to the boil. Reduce the heat and stop bubbling. Then add the fish and let it stand for 12 minutes over a low heat, covered.
- For the sauce, heat the butter in a saucepan, stir in the flour and let it sweat for 3 minutes. Deglaze with white wine and meat stock and cook for 5 minutes.
- Remove the fish from the stock, place it on a pre-hardened plate and wrap it with aluminum foil and keep it warm.
- Now pour the fish stock through a sieve and add to the sauce. Bring to the boil again briefly. Now take the pot off the stove and stir the cream into the sauce. Pat the rinsed parsley and chives dry, chop or cut into rolls and add to the sauce. Heat the sauce again, but do not boil it anymore.
- Now put the fish on the plate and pour the sauce over it and serve with salted pancakes.
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