Fillets of redfish au gratin with mushroom and herb crust
easy
40 mins
40 mins
Ingredients
- 4 Redfish fillets (150-200 g each)
- 7-10 Tbsp juice of 1/2 lemon
- 1 Onion
- 500 g Mushrooms
- 1 collar parsley, dill and
- 7-10 Tbsp Chives
- 2 TABLESPOONS Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Lemon Pepper
- 1 Egg Yolk
- 7-10 Tbsp Grease
- 200 g ribbon noodles
- 50 g Garlic butter
- 4 Lemon slices for
- 7-10 Tbsp Garnish
Directions
- 1
Wash the redfish fillets, dab dry and sprinkle with lemon juice. Peel onion and cut into cubes. Clean and chop the mushrooms finely. Wash parsley, dill and chives.
- 2
Chop the herbs or cut into fine rolls. Heat the fat in a pan and fry the onions in it until translucent. Add the mushrooms, season with salt and pepper and braise until the mushrooms no longer draw any liquid.
- 3
Let it cool down a little. Add the egg yolks and chopped herbs, except for a tablespoon, to the mushrooms. Place the fish fillets side by side in an ovenproof dish and spread the mushrooms on top. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 12 minutes.
- 4
Meanwhile cook the ribbon noodles in plenty of boiling salted water for 8-10 minutes. Drain the noodles. Heat garlic butter in a pot and toss the noodles in it. Arrange fish and noodles on plates.
- 5
Sprinkle fish fillets with remaining herbs, garnish with lemon slice and parsley.
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