Summary

Ingredients

• 1 shallot (s)
• 200 ml white wine, drier
• 200 ml cream
• 100 g butter
• 2 tablespoon oil (safflower oil)
• 4 fish fillet (s) (pikeperch)
• 1 bunch dill, fresher, chopped
• Salt (alternatively Vegeta)
• pepper

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Instructions

1. We peel and chop the shallot, put it in a saucepan with the white wine and simmer until the liquid has almost boiled away. We add the cream and let everything boil down to about a third of the amount. We stir the dill and 75 g of the butter into the sauce with a whisk and season with salt and pepper. We keep the sauce warm in a water bath.
2. Now we heat the oil and the remaining butter in a large pan. Carefully wash the pikeperch fillets, pat dry and sprinkle with a little salt and pepper (or Vegeta). Bake golden yellow on both sides in the hot fat. Then we take them out of the pan and let them drain on kitchen paper.
3. Now we distribute the sauce on the pre-warmed plates and put the pikeperch fillets on top.
4. For this I prefer boiled potatoes or potato gratin.