Zander on Leek Vegetables

Ingredients

• 1 Zander (Havel, ca. 1.5 kg, ready to cook)
• Salt
• Pepper
• 1 lemon (juice)
• 1 handful parsley
• 2 thin stalks leek
• 2 tbsp butter
• 100 ml dry white wine
• 200 ml vegetable broth
• 1 Shallot
• 2 tbsp butter
• 2 tbsp flour
• 400 ml Vegetable broth
• 100 ml heavy cream
• 2 medium sharp mustard
• Salt
• Pepper
• Nutmeg (freshly grated)
• a splash lemon juice

Instructions

1. 1.

   Preheat the oven to 200°C (top and bottom heat).

2. 2.

   Wash the zander, pat dry, season with salt and pepper, and drizzle with lemon juice. Rinse the parsley, shake dry, and fill the cavity.

3. 3.

   Slice the leek lengthwise, wash, and cut into ~1 cm thick rings. In a large roasting pan melt butter. Sauté the leeks 1-2 minutes, season lightly. Deglaze with wine and add broth. Place the fish on top and cover with foil.

4. 4.

   Bake in the oven for about 30 minutes. Add more liquid if needed.

5. 5.

   For the sauce peel and finely dice the shallot. Cook in butter, sprinkle flour, whisk in broth gradually until slightly thickened (3-4 minutes). Stir in cream and mustard, season with salt, pepper, nutmeg, and lemon juice.

6. 6.

   Serve by arranging the Havel zander on a plate with the leek vegetables. Drizzle some mustard sauce over the fish and serve the remaining sauce separately.