Ingredients for 4 people:
2 leeks
800 g Steinbeisser fillet
2 tablespoons lemon juice
Salt
Pepper from the mill
30 g butter or margarine
800 g potatoes
4 tbsp olive oil
100 ml dry white wine
250 g whipped cream
1 jar saffron
a few stalks of parsley
Preparation:
1. Clean the leek, wash and cut into fine rings. Rinse the fish fillets in cold water and pat dry. Sprinkle with lemon juice, salt and pepper. Heat the fat and fry the fish in it for about 10 minutes, turning. Peel, wash and cut the potatoes into wedges and fry in the hot oil for about 10 minutes until golden brown. Season with salt.
2. Remove the fish from the pan and keep warm. Fry the leek in the fat for a few
minutes in the frying fat. Pour in the wine and cream. Add saffron. Season with salt and pepper to taste and reduce. Add the fish to the sauce and warm up briefly. Chop the parsley. Serve the fish with the sauce and potatoes and sprinkle with parsley.
Preparation time approx. 30 minutes.
Nutritional values per portion.:
640 kcal/ 2690 joule
38 g protein
40 g fat
28 g carbohydrates
(FoodCentrale by ddp images)
