Fish fricassee with mushrooms

Ingredients for 4 servings:

• 800 g fish fillet(s) (e.g. cod, pollock, redfish)
• 40 g butter
• 50 g flour
• 375 ml fish stock, or a light broth
• 125 ml white wine
• 1 tsp mustard, hot
• 125 ml cream
• 1 bunch of dill
• 250 g mushrooms, fresh
• Butter, for frying
• Lemon juice, fresh to acidify the fish

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

the fish is gently cooked in a spicy béchamel sauce

Clean the fish, drizzle with lemon juice, and season with salt. Cut into bite-sized cubes. For the sauce, heat the butter, stir in the flour, pour in the stock and wine, and bring to a boil while stirring until lump-free (if the sauce is lumpy, you can quickly smooth it out with a hand blender). Season the sauce with mustard, salt, and pepper, and stir in the cream. Slice the mushrooms and fry them in butter in a pan, then stir into the prepared béchamel. Add the fish cubes to the sauce, bring to a boil briefly, and simmer uncovered for 10 minutes over very low heat. The béchamel sauce will be very thick at first, but this will change as the fish cooks. Chop the dill and stir it in at the end. We serve it with rice.