Fish baked with cheese cream

Ingredients for 4 servings:

• 200 g cheese (Geramont) with yogurt
• 2 m.-sized eggs
• 100 g light cream
• 2 tbsp hazelnuts or almonds, chopped, roasted
• 600 g fish fillet(s), e.g. Nile perch
• 1 tbsp dill, chopped
• 1 tbsp parsley, chopped
• 1 tbsp chives, chopped
• 1 m.-large zucchini
• 1 clove(s) garlic, medium size
• 3 m.-large bell pepper(s), red, yellow, green
• ½ bunch of spring onions
• 2 m.-sized carrot(s)
• lemon juice
• 2 tsp broth, granulated
• Butter, for the mold
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

really delicious

Wash the fish, drizzle with lemon juice, and set aside. Wash and trim the vegetables, then cut into very fine strips or rings. Lightly butter an ovenproof dish, mix the vegetables thoroughly, and place them in the dish. Sprinkle the granulated stock over them and stir in. Season the vegetables lightly with salt and pepper. Place the fish on top. Separate the eggs, dice the Geramont, and mix with the crème légère and egg yolk using a hand blender until smooth. Stir in the chopped herbs and almonds (or nuts). Beat the egg whites with a pinch of salt until firm and then carefully stir into the crème fraîche. Spread the cheese mixture over the fish. Bake at 200°C (175°C fan-assisted oven) for 30 minutes until golden brown. Serve with baguette or rice.