Fish Saltimbocca from the oven

Name: Fish Saltimbocca from the oven
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Onion; 4 Gherkins (glass); 75 g streaky smoked bacon; 1 TEASPOON Oil; 600 g Fish fillet (e.g. redfish); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Mustard; 2 TEASPOONS Tomato paste; 7-10 Tbsp Grease; 150 g Fresh cream; 100 ml Milk; 50 g medieval Gouda (piece); 200 g Rice; 3 Stem(s) Dill; 4 wooden skewers

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Onion
4 Gherkins (glass)
75 g streaky smoked bacon
1 TEASPOON Oil
600 g Fish fillet (e.g. redfish)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Mustard
2 TEASPOONS Tomato paste
7-10 Tbsp Grease
150 g Fresh cream
100 ml Milk
50 g medieval Gouda (piece)
200 g Rice
3 Stem(s) Dill
4 wooden skewers

Directions

1
Peel the onion. Cut onion, cucumber and bacon into fine cubes. Heat oil in a frying pan. Fry the bacon for 2-3 minutes until crispy. Fry the onion briefly. Add the gherkins and let everything cool down a little.
2
Wash the fish, dab dry and cut into 4 pieces. Season with salt and pepper. Spread mustard and tomato paste on one side. Put 1 tablespoon of bacon mixture on one half of each fish fillet.
3
Fold up the fillets, pin them down and place them in a greased casserole dish.
4
Stir the crème fraîche and milk until smooth. Season with salt and pepper and pour over the fish. Grate Gouda and sprinkle with the remaining bacon mixture. In a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
5
manufacturer) cook for about 45 minutes.
6
Cook rice in approx. 400 ml boiling salted water according to package instructions. Wash and finely chop the dill. Sprinkle fish with dill and serve with rice.