Summary

Ingredients

• 600 g perch (s), fillets it (perch fillets)
• 0.5 ½ lemon (s), juice it
• salt and pepper
• 100 g leeks
• 100 g carrot (s)
• 50 g shallot (s)
• 50 g butter
• 1 dl white wine

For the sauce: hollandaise

• 4 egg yolks
• 1 teaspoon wine vinegar
• 3 tablespoons water
• 150 g butter, liquid, lukewarm
• 0.5 teaspoon ½ salt
• 1 pinch sugar
• 1 pinch white pepper
• 0.5 ½ lemon (s), juice it

Also:

• Butter for the mold
• 30 g Gruyère, rated

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Instructions

1. Pat the perch fillets dry and marinate with salt, pepper and lemon juice. Julienne the leek and carrots, finely chop the shallots. Put everything in melted butter. Deglaze with white wine and let it boil down completely.
2. For the hollandaise sauce, beat the egg yolks, wine vinegar and water until foamy, stir in a hot water bath with a whisk until the sauce is thick and thick. Add the liquid, lukewarm butter to the sauce spoon by spoon and stir. Season to taste with salt, sugar, white pepper and lemon juice.
3. Butter a gratin dish, lay out the perch fillets, spread the vegetables over the top and pour the hollandaise sauce over it. Sprinkle everything with a little Gruyère.
4. Gratinate in a preheated oven at 200 ° C top / bottom heat for approx. 15 - 20 minutes.