רעדפיש פאַליי אין שאַלאָט און ווייַס ווייַן סאָוס

Wash the fish fillets in cold water, dry them. Peel the shallots, halve lengthways and cut halves into thin slices.

In a large pan, sweat the shallots in the butter until translucent. Sprinkle with the flour and sweat it until it has completely combined with the butter. Then immediately deglaze with 200 ml of wine while stirring. When the mixture has set, add the cream and stock while stirring and let it simmer over a mild heat for about 2 minutes to a creamy sauce. Don't forget to stir. Season to taste with 1 tablespoon lemon juice, pepper, salt and sugar and stir in the remaining 50 ml of wine. If the sauce is still too thick, add a small dash of stock. It should be smooth and not "watery".

If the taste and consistency of the sauce are right, rub the fish fillets all around with the remaining lemon juice, pepper and salt, cut each into 3 large pieces, place in the sauce and cover them a little with it. Turn the heat down to 1/3 of the total heat, put a lid on the pan and let the fish sit in it for 8-10 minutes (depending on the thickness of the fillet pieces). This way it becomes juicy and not dry.

We had potatoes boiled in an onion and laurel stock, roughly mashed and then with lots of dill, parsley, a little milk and butter ...... (similar to the so-called "Usedomer Fischtüften"). A normal, slightly coarse mashed potato or even rice also go very well with it. The preparation time below applies only to the fish with the sauce. Please take into account the time for the desired and selected side dish.