Perch Fillet in Saffron and Leek Sauce

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Ingredients for 4 portions
  • 600 g Perch fillet
  • Salt and pepper
  • Lemon juice
  • 2 tbsp Sunflower oil
  • For the Saffron and Leek Sauce
  • 400 g Leek, cut into strips
  • 0.5 Onion(s), finely chopped
  • 1 tbsp Das Beste vom Lande, Butter
  • 2 tbsp White wine
  • 150 ml Clear vegetable stock
  • 1 pinch(es) Saffron
  • 125 g QimiQ Classic, chilled
  • Salt and pepper
  • Dill
Method
1.
Season the perch fillets with the lemon juice, salt and pepper and allow to draw. Carefully fry the fish fillets in oil on both sides.
2.
Blanch the leek in salted water, drain and set aside.
3.
For the sauce, fry the onion in butter until soft. Add the white wine, vegetable stock and saffron and cook for a few minutes.
4.
Add the leek, season to taste and finish the sauce with cold QimiQ Classic. Sprinkle with dill and serve with the perch fillets.