Gourmet fillet with mushrooms and cheese

Ingredients for 3 servings:

• 600 g pollock fillet(s)
• 150 g mushrooms
• 150 g bell pepper(s)
• 100 g carrot(s)
• 150 g shallot(s)
• 100 ml sour cream
• 40 g Parmesan, grated
• 150 g mozzarella, grated
• 1 bunch of dill
• 1 tbsp, heaped paprika powder, sweet
• n. B. Salt and pepper, white, finely ground
• Fat for frying and for the dish

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

made from Nordic pollock fillet, without artificial additives

The weights of the first five ingredients are based on previously prepared ingredients. Clean the mushrooms, peel the shallots and vegetables, cut everything into small cubes, and fry with the paprika in a greased pan over medium heat, stirring frequently. Once the vegetable and mushroom juices have completely reduced, stir in the sour cream and Parmesan. Turn off the heat after three minutes. Remove any scales and bones from the fillet skin, then meticulously clean the entire fillet under running water and finally pat dry with kitchen paper. Now cut the fillet into four pieces. Sprinkle each piece with lemon juice, pepper, and salt. In a preheated, greased pan, fry the pieces for three minutes on each side, starting with the skin side. Place the fillet pieces in a greased baking dish, spread evenly with the prepared vegetable and cheese mixture, and bake uncovered in a preheated oven at 180°C for approximately 15 minutes. Then remove the dish from the oven, sprinkle the grated cheese over the fillets, and continue baking uncovered for another 10 minutes, until the cheese has turned a golden brown. After a resting period, the gourmet fillets are ready to serve. Garnish with dill leaves when serving.