Fillet of coalfish au gratin

Name: Fillet of coalfish au gratin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Cucumber (approx. 200 g); 4 ready-to-cook cod fillets (approx. 150 g each); 7-10 Tbsp juice of 1/2 lemon; 100 ml Vegetable broth (instant); 80 g Gouda cheese; 100 g Lamb's lettuce; 2 medium-sized tomatoes; 1 medium-sized shallot; 3 TABLESPOONS Vinegar (e.g. white balsamic vinegar); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 3 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp Dill flags

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 Cucumber (approx. 200 g)
4 ready-to-cook cod fillets (approx. 150 g each)
7-10 Tbsp juice of 1/2 lemon
100 ml Vegetable broth (instant)
80 g Gouda cheese
100 g Lamb's lettuce
2 medium-sized tomatoes
1 medium-sized shallot
3 TABLESPOONS Vinegar (e.g. white balsamic vinegar)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
3 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp Dill flags

Directions

1
Wash and clean the cucumber and cut into large cubes. Wash cod fillets, dab dry and sprinkle with lemon juice. Season with salt and pepper. Put the cod fillets in an ovenproof dish and pour on the hot broth. Coarsely grate the cheese, mix with the cucumber cubes and spread on the cod fillets. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. In the meantime, clean, wash and drain the lamb's lettuce.
2
Wash, clean and quarter the tomatoes. Halve quarter crosswise. Peel shallot and dice finely. Season vinegar with salt, pepper and sugar. Stir in oil bit by bit. Mix the tomatoes, lamb's lettuce and shallot with the vinaigrette. Arrange the cod fillets with the tomato lamb's lettuce on plates and garnish with dill flags