Wolffish with Gorgonzola sauce

Ingredients for 2 servings:

• 300 g fish fillet(s) (wolffish fillet), without skin and bones
• Sea salt, freshly ground
• Pepper, white
• lemon juice
• 6 tbsp flour
• 50 g vegetable fat, neutral (e.g. Palmin)
• 100 ml vegetable stock
• 100g Gorgonzola
• 100 ml cream
• 50 ml white wine, dry
• n. B. Black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the wolffish, pat dry, cut into pieces, drizzle with lemon juice, and season with sea salt and white pepper. Coat in flour (the fish should be completely covered with a thin layer of flour) and fry gently in heated vegetable oil, turning frequently, at medium heat at most, until just cooked through. For the sauce, heat the vegetable stock and melt the crumbled Gorgonzola in it. Add cream and white wine and bring to a boil. If the sauce is too runny, thicken with flour if necessary. Season to taste with salt, black pepper, and lemon juice. Serve with rice or tagliatelle and broccoli.