Fish fillet with cheese crust

Name: Fish fillet with cheese crust
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g small mushrooms; 1/2 bunch Spring onions; 150 g Double cream cream cheese; 1 Egg Yolk; 7-10 Tbsp salt, pepper; 3 TABLESPOONS Lemon juice; 800 g Fish fillet (e.g. saithe; fresh or frozen); 7-10 Tbsp some + 2 tablespoons oil; 2 stem(s) Dill; 1 Cucumber; 1 TEASPOON Sugar; 7-10 Tbsp without lemon wedges and dill

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g small mushrooms
1/2 bunch Spring onions
150 g Double cream cream cheese
1 Egg Yolk
7-10 Tbsp salt, pepper
3 TABLESPOONS Lemon juice
800 g Fish fillet (e.g. saithe; fresh or frozen)
7-10 Tbsp some + 2 tablespoons oil
2 stem(s) Dill
1 Cucumber
1 TEASPOON Sugar
7-10 Tbsp without lemon wedges and dill

Directions

1
Clean and wash the mushrooms and spring onions. Cut mushrooms into slices, onions into rings. Mix both with cream cheese and egg yolk. Season with salt, pepper and 1 tablespoon lemon juice
2
Possibly defrost the fish. Wash fish, dab dry, season. Place them side by side in a greased casserole dish. Spread with cheese cream. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes
3
Wash the dill and cut it finely. Wash the cucumber, peel if necessary and slice thinly. Mix 2 tablespoons lemon juice, sugar, salt and pepper. Fold in 2 tablespoons of oil. Mix with cucumber and dill. Arrange everything. Garnish with lemon and dill. Serve with baguette or puree
4
Drink: cool white wine