Baked Whitefish with Leek

Ingredients

• 4 pieces whitefish fillets (about 140 g)
• Lemon juice
• Salt
• pepper (ground)
• 60 g buckwheat flour
• 40 g wheat flour
• Salt
• 10 g yeast
• 125 ml milk
• 2 tbsp butter
• 2 egg whites
• oil (for frying)
• 500 g leek
• 1 vanilla pod
• Salt
• Pepper
• 300 ml fish stock (from the glass)
• 50 ml white wine
• 1 Carrot
• Salt
• Pepper

Instructions

1. 1.

   Wash and pat dry the fish, drizzle with lemon juice, and season with salt and pepper. Cover and let stand.

2. 2.

   Separate the eggs. Mix wheat flour and buckwheat flour. Dissolve yeast in milk and stir into the liquid butter, salt, and flour mixture; cover and allow to rise at a warm place.

3. 3.

   Beat egg whites until stiff peaks form and fold into the batter before baking.

4. 4.

   Wash, trim, and slice the leek into rings. Blanch in boiling salted water with the split vanilla pod for about 6 minutes, drain, rinse, and keep warm.

5. 5.

   Bring fish stock and white wine to a boil, peel and grate the carrot, add it, reduce by half, strain through a fine sieve, season with salt and pepper, and keep warm.

6. 6.

   Heat oil in a deep fryer or pot to 180°C (oil is hot when small bubbles rise from a wooden spoon handle). Dip fish pieces into the batter and fry portions until golden brown. Drain on paper towels and plate with leeks and sauce. Garnish with a vanilla pod if desired.