Gratinated redfish fillet in mustard cream

Ingredients for 4 servings:

• 600 g redfish fillet(s)
• lemon juice
• Salt and pepper, white from the mill
• Fat for the mold
• 150 g crème fraîche
• 2 tbsp mustard, medium hot
• 125 ml fish stock
• 1 tsp cornstarch
• 1 box of cress

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the redfish fillet, pat dry, and divide into 4 portions. Place on a platter, drizzle with lemon juice, and season with salt and pepper. Grease a baking dish and place the redfish fillets side by side. Preheat the oven to 200°C. For the sauce, mix the crème fraîche, mustard, and fish stock in a small saucepan. Dissolve the cornstarch in a little water and add. Bring to a boil and simmer briefly. Season with salt, pepper, and lemon juice. Rinse the cress under running water and cut half of the leaves over the saucepan. Spread the sauce over the fish. Place the baking dish in the center of the oven and bake the fish for 20 minutes. Remove the dish from the oven and cut the remaining cress directly over the top. Serve immediately in the dish. Serve with wild rice and salad.