Various Fish and Leek in Dill Sauce

Ingredients

• 3 sprigs dill
• 2 stalks leeks
• 1 onion
• 60 g Butter
• 400 ml dry white wine
• 150 g fish stock
• 100 g crème fraîche
• Salt
• Pepper (freshly ground)
• 250 g Salmon fillet
• 250 g white fish fillet (as available)
• 200 ml chicken broth
• 400 g cooked basmati rice
• fresh chervil (for garnish)

Instructions

1. 1.

   Wash the dill, shake dry and finely chop the leaves. Clean the leeks, wash, halve lengthwise and cut into thin slices. Peel and dice the onion.

2. 2.

   Heat 30 g butter in a pot and sauté the onion cubes until translucent. Deglaze with 200 ml white wine and fish stock, bring to a boil and reduce by half. Stir in crème fraîche, simmer while stirring, season with salt and pepper, then strain through a fine sieve into a small saucepan.

3. 3.

   Bring remaining white wine and chicken broth to a boil in a pot. Rinse the fish and cut into bite-sized pieces. Briefly boil the fish pieces, then cover and let rest off‑the‑heat for about 5 minutes.

4. 4.

   Meanwhile, heat the remaining butter in a large skillet. Sauté the leeks while stirring, deglaze with 100 ml water. Season with salt and pepper, cover and cook for about 5 minutes, then add rice. Cook uncovered, stirring occasionally, for another 5 minutes.

5. 5.

   Distribute the leek and rice mixture on plates. Drain the fish on paper towels and arrange on top of the rice. Stir dill into the sauce, warm briefly, and pour over the fish. Garnish with fresh chervil.