John Myers
Ingredients for 4 servings:
- 700 g fish fillet(s)
- 40 g butter, soft
- 4 tbsp breadcrumbs
- 4 tbsp Parmesan, grated
- 2 tbsp Dill, chopped
- 250 ml cream, reduced to boiling
- 100 ml broth
- 1 tbsp vermouth
- 100 ml white wine
- 3 tbsp mustard
- 2 tsp cornstarch
- 3 tbsp parsley, chopped
- 2 tsp vegetable spice paste
- salt and pepper
- Cayenne pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Combine butter, breadcrumbs, Parmesan cheese, and chopped dill. Preheat the oven to 200°C. Whisk together the cream, broth, white wine, vermouth, and mustard, then bring to a boil. Stir in the cornstarch, season with the vegetable paste, and simmer slightly. Stir in the parsley and season with salt (sparingly), pepper, and cayenne pepper, if desired. Wash the fish fillet, pat dry, and season with salt and pepper. Pour the mustard sauce into an ovenproof dish, place the fish in it, and sprinkle with the Parmesan mixture. Bake the fish fillet in the preheated oven for 30 minutes. Serve with parsley-flavored potatoes and a mixed salad.
Facebook Comments