fish fillet with crispy crust

Name: fish fillet with crispy crust
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g small mushrooms; 100 g Spring onions; 150 g Cream cheese (16 % fat absolute); 1 Egg Yolk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Lemon juice; 800 g Saithe Filet; 2 stem(s) Dill; 600 g Cucumber; 1 TEASPOON Sugar; 1 TEASPOON Oil; 7-10 Tbsp Dill and lemon corners; 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g small mushrooms
100 g Spring onions
150 g Cream cheese (16 % fat absolute)
1 Egg Yolk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Lemon juice
800 g Saithe Filet
2 stem(s) Dill
600 g Cucumber
1 TEASPOON Sugar
1 TEASPOON Oil
7-10 Tbsp Dill and lemon corners
7-10 Tbsp Grease

Directions

1
Clean, clean and slice the mushrooms. Clean and wash spring onions and cut them into rings. Mix cream cheese with mushrooms, spring onions and egg yolk. Season with salt, pepper and 1 tablespoon lemon juice.
2
Wash the fish, dab dry and season with salt and pepper. Place them side by side in a greased casserole dish, spread with cheese cream. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.
3
Wash the dill, dab dry and chop. Wash and clean the cucumber and cut into thin slices with a vegetable slicer. Mix 1 tablespoon lemon juice and 1 tablespoon water with sugar, salt and pepper, fold in oil.
4
Stir in the dill. Arrange fish and cucumber salad on plates, garnish with lemon wedges and dill. Serve with baguette.