Eglifilets on Almond Leek

Carefully clean the leeks, cut away the roots and cut into rings. Remove the skin from the potatoes and cut them into small cubes.

Remove the skin from the onion and chop finely. Sauté in butter (1) until light yellow. Add the leek and bacon and sauté until the bacon cubes are translucent. Extinguish with white wine and let it boil. Add the potatoes and cook everything together on a low fire for about fifteen minutes until just tender. Add salt.

Stir egg yolk and curd cheese and season with salt and pepper. Fold the curd mixture into the leek potatoes and spread them evenly in a buttered baking dish.

Roast the flaked almonds in a dry frying pan until light brown, without adding any fat.

Sprinkle the perch fillets with the juice of one lemon and season with salt and pepper. Turn them in the flour on the other side. Roast in butter (2) for one minute on each side. Place on the leek potatoes and sprinkle with the almond kernels.

Bake the fish gratin in the oven heated to 220 °C on the lowest rack for eight to ten minutes. Serve immediately.

Our tip: Use bacon with a fine, smoky touch!

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