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Baked fish fillet

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Ingredients for 4 servings:

  • 600 g fish (pollock)
  • 750 g leek
  • 150 g crème fraîche
  • ⅛ liter cream
  • 50 ml white wine
  • 1 tsp vegetable broth, granulated
  • 3 tbsp mustard (medium hot)
  • lemon(s)
  • salt and pepper
  • 2 tbsp butter
  • possibly cheese

Instructions

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

Wash the leek and slice into thin rings. Sauté in butter for about 5 minutes, season with salt and pepper. Add the crème fraîche, wine, cream, mustard, and granulated vegetable stock. Bring to a boil and simmer for another 5 minutes. Cut the fish into 4 portions, drizzle with lemon, season with salt and pepper, and place in a baking dish. Pour the leek and cream mixture over the fish. Bake in the oven at 200°C for 20 minutes. If you like, sprinkle with cheese and then bake. As a side dish: whatever you like.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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