John Myers
Ingredients for 4 servings:
- 600 g fish fillet(s), e.g. cod or catfish
- 250 g sour cream (15%)
- 2 handfuls of porcini mushrooms, dried
- 2 tsp cornstarch
- some oil
- salt and pepper
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes
gratinated with porcini mushroom and sour cream topping
1-2 hours before cooking, pour boiling water (as little as possible!) over the porcini mushrooms and place a weight on top to ensure they stay submerged. Lightly grease a gratin dish with oil, pat the fish fillets dry, season with salt and pepper, and place in the dish. Mix the sour cream and cornstarch until smooth, then season with salt and pepper. Drain the porcini mushrooms well, roughly chop them, and mix with the sour cream (you can add the soaking liquid, but you’ll need more cornstarch, and the color of the glaze won’t be as nice—I prefer to use it for something else). Spread the glaze over the fish fillets and bake at 180-190°C for 20-30 minutes. We like to serve it with fried potatoes.
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