gratinate fish fillet
A simple but quick meal for 4 people.
500 g fish fillet (fresh or thawed frozen goods) clean, acidify, salt. Melt 30 g of butter or margarine in a saucepan, sauté 30 g of flour and 3 tablespoons of mustard (medium or hot) in it. Add 250 ml broth and 250 ml cream, milk or cream cheese, bring to the boil and season with salt, pepper, sugar, paprika, dill, lemon juice and possibly mustard. Remove the pan from the heat and add 3 beaten egg yolks to the sauce. Do not cook.
About 1 kg of the day before boiled potatoes (peeled and sliced) or put 250 g of cooked rice in a casserole dish (perhaps sprinkle potatoes with fried potato spice), put the fish on top, pepper and pour over the sauce. In the second stage, push from the top into the oven and bake for about 15 minutes.
Of course, the potatoes or the rice can also be served extra. Green Tagliatelle also taste good (assuming you have no supporters of the Mecker-und-Motz faction at home: "Iiiiieh, pasta and fish! That's not!" I like it very much, you should always try first! ). This tastes a tomato salad, which also gives off a nice splash of color.
