Fishpot Madeira

Name: Fishpot Madeira
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Fish fillet (e.g. redfish); 3-4 Tbsp Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 medium-sized onions; 100 g Gherkins; 60 g cooked ham; 20 g Butter or margarine; 200 g ripened cream; 2 TEASPOONS medium hot mustard; 1 TEASPOON Cornstarch; 2 TABLESPOONS Madeira; 1 pinch Sugar; 75 g grated gouda cheese; 7-10 Tbsp Lemon slices and frisée salad

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Fish fillet (e.g. redfish)
3-4 Tbsp Lemon juice
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 medium-sized onions
100 g Gherkins
60 g cooked ham
20 g Butter or margarine
200 g ripened cream
2 TEASPOONS medium hot mustard
1 TEASPOON Cornstarch
2 TABLESPOONS Madeira
1 pinch Sugar
75 g grated gouda cheese
7-10 Tbsp Lemon slices and frisée salad

Directions

1
Wash the fish, dab dry and cut into large pieces. Sprinkle with lemon juice and season with salt and pepper. Place the fish in a casserole dish. Peel and chop the onions. Drain the cucumbers.
2
Dice ham and gherkins. Heat the fat and fry the onions. Add ham and gherkins. Stir in sour cream, mustard and starch one after the other. Season to taste with Madeira, salt, pepper and sugar. Spread the mixture over the fish. Sprinkle with Gouda. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Serve garnished with lemon slices and salad.
3
Season to taste with Madeira, salt, pepper and sugar. Spread the mixture over the fish. Sprinkle with Gouda. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Serve garnished with lemon slices and salad. Boiled potatoes taste good with it