Various Fish and Leek in Dill Sauce
Ingredients
- Ingredients
- 3 sprigs Dill
- 2 stalks Leeks
- 1 onion
- 60 grams butter
- 400 milliliters dry white wine
- 150 grams fish stock
- 100 grams Crème fraiche
- salt
- freshly ground peppers
- 250 grams Salmon
- 250 grams white fish fillets (as desired)
- 200 milliliters Chicken broth
- 400 grams cooked Basmati rice
- fresh Chervil (for garnish)
Preparation steps
Rinse dill, shake dry and cut the leaves small. Rinse leek, halve lengthwise and cut into thin sections. Peel onion and chop.
Melt 30 grams (approximately 1 ounce) butter in a saucepan and sauté onions until soft. Deglaze with 200 ml (approximately 6 3/4 ounce) of white wine and fish stock, bring to a boil and reduce down to about half. Stir in creme fraiche, boil while stirring and season with salt and pepper. Strain through a fine sieve into a small saucepan.
Place remaining white wine and chicken broth in a pot to boil. Rinse fish and cut into bite size pieces. Boil fish pieces in the pot once and then leave covered until done next to the stove for about 5 minutes.
Heat remaining butter in a large pan in the meantime. Fry leek while stirring and pour in 100 ml (approximately 3 1/3 ounce) water. Season with salt and pepper. Cover and cook for about 5 minutes and then add the rice. Without covering, stir occasionally and heat for about 5 minutes.
Spread rice with leek on plates. Drain fish on paper towels and place on the rice. Stir dill into the sauce, heat the sauce briefly and spread over the fish. Garnish with fresh chervil.
