Soubise Sauce

Fish: liquefy butter in the Reindl, spread the leek wheels evenly on it. Sprinkle the fish fillets with the juice of one lemon, season with salt and place on the bed of vegetables. Stew for 20 minutes with the lid closed.

Sauce: put the onion pieces in boiling water and boil down for 10 min. Drain and drain. Sauté the cooked onions in 30 g of butter until soft (but they must not turn color). Add soup from time to time. Grind the onions in a hand mixer. Melt the remaining butter (50 g), add flour and extinguish with milk. Season to taste with salt and freshly grated muscatel. Add the onion puree and simmer on low heat for 20 minutes. Before serving, fold in the liquid whipped cream of your choice.

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