German cuisine · Fish & Seafood

Pike-Perch in White Wine Sauce

Pike-perch fillet gently poached, with a pale sauce of white wine, fish stock and cream and plenty of dill.

Ingredients · for 4 servings

• 4 pike-perch fillets with skin
• 150 ml dry white wine
• 300 ml fish stock
• 200 g cream
• 2 shallots
• 1 bunch dill
• 40 g butter
• 1 tbsp flour
• 1 lemon
• Salt, pepper

Instructions

1. Pat the pike-perch fillets dry, cut into four pieces, season with salt, pepper and a little lemon juice and let rest for 10 min.
2. Finely dice the shallots and sauté in 20 g butter over low heat for 3–4 min. until translucent, without letting them color.
3. Deglaze with the white wine and reduce uncovered by half, then pour in the fish stock and reduce for another 5 min.
4. Add the cream, simmer gently for 5 min. and thicken the sauce with small pieces of the remaining butter kneaded with the flour, until it coats the back of a spoon.
5. Place the fillets skin-side up in the sauce and let them poach covered over the lowest heat for 6–8 min., until the flesh flakes when pressed.
6. Stir in plenty of chopped dill, season with salt, pepper and lemon juice, and serve the pike-perch with the sauce over boiled potatoes.