Fish fillet à la Bordelaise

Name: Fish fillet à la Bordelaise
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 1 glass (580 ml) Sliced mushrooms; 30 g Butter or margarine; 2 discs Wheat toast bread; 1 small onion; 1 package (25 g) deep-frozen 8-herbs; 3-4 Tbsp Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Lemon Pepper; 1 Protein; 1 package (300 g) frozen peas; 150 g Crème-fraîche; 1 TEASPOON Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 400 g Saithe fillet; 1/8 l Milk; 1 Bag of mashed potatoes (3 portions); 7-10 Tbsp grated nutmeg

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

1 glass (580 ml) Sliced mushrooms
30 g Butter or margarine
2 discs Wheat toast bread
1 small onion
1 package (25 g) deep-frozen 8-herbs
3-4 Tbsp Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Lemon Pepper
1 Protein
1 package (300 g) frozen peas
150 g Crème-fraîche
1 TEASPOON Cornstarch
7-10 Tbsp Salt
7-10 Tbsp white pepper
400 g Saithe fillet
1/8 l Milk
1 Bag of mashed potatoes (3 portions)
7-10 Tbsp grated nutmeg

Directions

1
Drain the mushrooms. Melt the fat. Grind bread finely in the universal chopper. Peel and finely chop the onion. Fry onion cubes and grated bread in hot fat while turning until golden brown.
2
Add the frozen herbs and lemon juice and season to taste with a little salt and lemon pepper. Beat the egg whites until stiff and mix with the bread mixture. Put peas in 100 ml boiling water and boil up briefly.
3
Mix the crème-fraîche, cornstarch, a little salt and pepper and stir into the peas. Add the mushrooms and place in an ovenproof dish. Wash the fish fillet, dab dry and place on the vegetables.
4
Spread the crust mixture over the fish. Bake in the preheated oven (electric cooker: 225°C/ gas: level 4) for approx. 25 minutes. Meanwhile boil up 3/8 litres of water and a level teaspoon of salt.
5
Remove from heat and add cold milk. Stir in the purée flakes briefly. Stir again after one minute. Sprinkle with nutmeg and serve with the fish fillet.