Pike perch fillets with Jenlain beer and leek fondue

For 4 people

Preparation: 25 mn Cooking: 10 mn

Ingredients :

• 4 pike-perch fillets without skin or bones.

• 300 g of leek julienne.

• 2 chopped shallots.

• 1 tsp. freshly chopped cilantro.

• 20 cl of double cream.

• 1 sprig of thyme.

• 1 bottle of Jenlain beer.

• 150 g of thinly sliced button mushrooms.

• 20 + 30 g of butter.

Preperation  :

Cut and steam the leek julienne with a small knob of butter and a little water. Cook for about ten minutes. During this time, place a thickly buttered, salted and peppered dish at the bottom of a dish. '' finely chopped shallots and finely sliced mushrooms.Place the branch of thyme previously rinsed. .Place in the oven set at 200 ° C for five minutes. Carefully remove the fillets (they should be just cooked pink) .Pour the liquid and the garnish in a suitable saucepan and reduce the whole by half.Cream and reduce again by half Finish by adding 30 grams of butter over low heat Serve the fillets on a dish or a plate topped with the sauce, the garnish and the leek fondue without forgetting the chopped cilantro. of mill and q A few grains of Algarve salt; the remaining beer will serve as a suitable accompaniment.