Svenja's zander on pineapple and leek vegetables

Ingredients for 4 servings:

• 4 fish fillets (pike-perch fillet)
• 1 stalk(s) leek
• 4 slices of pineapple
• 1 cm ginger
• 1 chili pepper(s), green
• 2 tbsp lemon juice
• 2 tbsp soy sauce
• 2 tbsp sherry, dry
• 6 stalks of chives
• salt and pepper
• Fat, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

an eye-catcher and ideal for multi-course menus

Cut the leek into very fine rings, rinse, and pat dry. Cut the pineapple into small pieces. Deseed the chili, peel the ginger, and dice both very finely. Preheat oven to 100°C. Season the fish fillets with pepper and salt and sear on both sides. Remove from the oven and place on a platter in the oven. Add the chili and ginger to the hot oil. Add the leek and pineapple. Deglaze with lemon juice, sherry, and soy sauce and sauté over low heat for about 4 minutes. Place the vegetables on a plate, place the fish on top of the vegetables, and garnish with the chopped chives.