Fish with horseradish crust

Ingredients for 4 servings:

• 4 cod fillets or redfish fillets (150 g each)
• 40 g almonds, ground
• 2 slices of toast
• 60 g butter, soft
• 3 tbsp horseradish
• 1 tbsp lemon juice
• 125 ml vegetable stock
• 75 ml dry white wine
• 100 ml whipped cream
• 1 tbsp horseradish
• 1 tsp cornstarch

Instructions

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

Remove the crust from the toast and roughly dice it, then blend it in a blender. Knead the breadcrumbs with the almonds, butter, and horseradish, and season with lemon juice, salt, and pepper. Preheat the oven to 200°C (top/bottom heat). Season the fish fillets with salt and pepper, spread the breadcrumb mixture, and place them side by side on a baking sheet lined with baking paper. Cook in the oven for about 20 minutes, covering with aluminum foil if necessary. Meanwhile, bring the broth, wine, and cream to a boil in a saucepan. Add a little more horseradish, if desired, and season with salt and pepper. Mix the cornstarch with a little water, add it, and bring the sauce back to a boil; whisk in a little butter if desired. Serve the fish with the white wine sauce. Serve with: pea and potato mash or broccoli and rice.