Plaice Fillets in Beer Sauce

Clean leek, carrots, onion and celery, cut into fine strips and sauté in hot oil. Pour in bock beer and beef broth, bring to a boil, season with salt, pepper, peppercorns, cloves, bay leaf, lemon zest and lemon juice and simmer for about 10 minutes, mix whipping cream with flour in water and thicken the sauce with it, sprinkle plaice fillets with lemon juice, place in the sauce and cook for 5 minutes. Put the fish on a plate and serve with the sauce.

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