Baked Pikeperch with White Wine Cream Sauce
Baked pikeperch with white wine cream sauce is a recipe featuring fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 pikeperch
- Salt
- Pepper
- 125 g butter
- 4 shallots
- white wine
- 1 cup heavy cream
- 4 stalks leeks
- 1 tbsp Lemon Juice
Instructions
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1.
Preheat the oven to 200-220°C (gas: level 3-4). Rinse the pikeperch, pat dry and rub with salt and pepper.
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2.
Grease a baking dish. Dice the shallots and scatter them in the dish. Place the pikeperch inside and dot with 2 tbsp butter. Bake for about 30-40 minutes, basting alternately with white wine and cream during cooking.
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3.
Clean the leeks and cut into rings. Heat 1 tbsp butter and quickly sauté the leeks. Strain the sauce through a sieve into a saucepan and add lemon juice.
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4.
Melt the remaining butter in small pieces to thicken the sauce. Taste and adjust seasoning. Plate everything together, served with boiled potatoes.
