Fried Pike Perch in Leek Sauce

Portion the zander fillet. Season the fillets with salt, pepper and lemon juice and dip the skin side in flour. Sauté leek, onion and garlic in a little butter. Add wine, stock and cream and boil down to a creamy sauce. Season again to taste. Fry the zander fillets in a pan on the skin side for 4-6 minutes, depending on their size. The fillets cook from the bottom to the top. Pour the sauce onto warmed plates and arrange the fillets on the sauce.

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