Plaice Fricassee à la Gabi

Ingredients for 4 servings:

• 8 small fish fillets (plaice)
• 1 tbsp lemon juice
• Salt
• 125 g ham (salmon), cut into fine strips
• 1 apple, sour, cut into bite-sized pieces
• 50 g butter
• 500 ml fish stock
• 3 tbsp flour
• 100 g cream
• 1 tbsp capers
• 1 tbsp cheese (Emmental), grated
• 1 small can of asparagus, trimmings
• 1 tbsp lemon juice
• Sugar
• Salt and pepper, white
• 1 bunch of dill, finely chopped, for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Wash the plaice fillets, pat dry, cut into pieces, and rub with lemon juice and salt. Heat the butter in a saucepan, fry the ham, add the apple pieces, and sauté for 2 minutes. Pour in the fish stock. Combine the flour with the cream and stir into the fish stock. Bring to a boil until the sauce becomes creamy. Add the fish, capers, cheese, and drained asparagus and simmer gently for 5 minutes. Season with lemon juice, sugar, salt, and pepper. Serve the fricassee and sprinkle with dill. Serve with rice or pasta.