Wolfsbarschfilets mit Keta-Kaviar

Ingredients

• 300 g Leek (1 stalk)
• 2 cloves garlic
• 2 tbsp olive oil
• 200 ml white wine (or vegetable broth)
• 5 tbsp heavy cream
• 0.5 bunch chervil
• 350 g Wolfsbarsch fillet (2 fillets)
• Salt
• Pepper
• 2 tbsp Keta caviar (jar)

Instructions

1. 1.

   Clean the leek and cut it lengthwise in half.

2. 2.

   Wash thoroughly and remove the upper dark leaf parts.

3. 3.

   Cut the remaining leek into about 1 cm wide, diagonal strips. Peel the garlic and finely chop it.

4. 4.

   Heat 1 tbsp olive oil in a wide pot. Sauté the chopped garlic over medium heat until translucent.

5. 5.

   Add the leek and continue sautéing for 3-4 minutes. Add white wine or broth, cover, and cook for 4 more minutes.

6. 6.

   Lightly whisk the heavy cream. Wash the chervil, shake dry, pluck the leaves and roughly chop them.

7. 7.

   Rinse the fish fillets, pat dry, season with salt and pepper.

8. 8.

   Heat the remaining oil in a pan. Fry the fish fillets for 2 minutes on each side.

9. 9.

   Fold the cream into the leek mixture. Season with salt and pepper and spread onto plates. Place the fish on top, garnish with 1 tbsp caviar per serving. Sprinkle with chervil and serve immediately.