Fish fillet with crumb crust on vegetable bed

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the lemon, squeeze the juice from half of it, cut the second half into slices. Wash the fish, dab dry and sprinkle with the lemon juice. Clean and wash the leek, cut it into pieces of about 5 cm length.

2. 2

   Cut pieces lengthwise into narrow strips. Clean the fennel bulbs, keep the green. Quarter the tubers and cut them into narrow slices. Put the vegetables and lemon slices in an ovenproof dish (approx. 30 cm long).

3. 3

   Place the fish in the mould and salt. Pour 100 ml white wine and stock into the mould. Cut 100 g butter into small pieces and put them briefly in the freezer. Knead remaining butter, egg, breadcrumbs and cheese.

4. 4

   Fennel green, except for a few strips to garnish, chop and add. Season the mixture with salt, pepper and paprika, place on the fish and press down firmly. Bake the casserole in a preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes.

5. 5

   In the meantime, peel and finely dice the shallots. Put shallots, remaining white wine and vinegar in a pot, bring to the boil and boil down over a high heat until the liquid has reduced to about 3 tablespoons.

6. 6

   Fold in portions of cold butter and warm up the sauce, do not cook any more! Season sauce with salt and pepper. Garnish the casserole with the remaining fennel greens and serve with the sauce.