Zander fillet in Riesling sauce à la Gabi

Ingredients for 4 servings:

• 4 zander fillets, 200 g each, fresh
• 1 lemon(s), the juice
• salt and pepper
• 100 g fresh mushrooms, sliced
• 50 g butter
• 1 onion(s), finely diced
• 250 ml white wine (Riesling)
• 125 ml cream
• 1 egg yolk
• 1 tbsp parsley, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Marinate the zander fillets with lemon juice, salt, and pepper. Melt the butter in a pan or shallow saucepan, then lightly sauté the onion and mushrooms without browning. Add the zander fillets, pour over the Riesling, and cook slowly and carefully over low heat, covered, for about 5 minutes, depending on the thickness of the fillets. Remove the fillets from the pan and keep warm on a platter. Add the cream to the Riesling broth (previously removing 1 tablespoon for the egg yolk) and let it reduce slightly. Mix the egg yolk with 1 tablespoon of cream and stir into the sauce, but do not allow to boil. Season with salt and pepper, add the chopped parsley, and pour over the zander fillets. Serve with parsley-dried potatoes.