Abenheim Riesling vom Brummelochsenboden trocken Ortswein

Ingredients

• 4 piecesZander fillets, skin-on
• 3 stalksLeeks
• 3 piecesShallots
• 80 gButter
• 150 mlDry white wine
• 200 mlFish stock
• 200 mlHeavy cream
• 2 tbspRapeseed oil
• 1 tspLemon juice
• 1 pinchSea salt
• 1 pinchWhite pepper
• 1 pinchSugar

Preparation

1. 1Clean the leeks, wash thoroughly, and slice only the white to light green parts into fine rings. Peel and finely dice the shallots.
2. 2For the sauce base, sauté one shallot in 20g of butter until translucent. Deglaze with the white wine and reduce over medium heat to about one-quarter of the original volume.
3. 3Add the fish stock and 100ml of the cream to the reduction and simmer again until reduced by half. Season to taste with salt, pepper, and a pinch of sugar.
4. 4Sauté the leeks together with the remaining shallots in 30g of butter over low heat for about 10 minutes. Refine with salt and lemon juice.
5. 5Lightly score the skin side of the zander fillets several times, pat dry, and season with salt. Sear on the skin side in a pan with rapeseed oil for about 4 minutes until crispy.
6. 6Turn the fillets briefly, remove the pan from the heat, and let the fish finish cooking for another 1-2 minutes until translucent.
7. 7Add the remaining cream and the remaining cold butter to the sauce and use an immersion blender to froth it vigorously until an airy consistency is achieved.
8. 8Arrange the leeks in the center of the plates, place the zander fillet on top, and generously spoon the creamy foam around the fish.