Gratinated fish parcels in white wine sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean cabbage. Put the head in a large pot of boiling salted water, blanch and cut off 8 large leaves one after the other. (Process the rest of the cabbage elsewhere.) Melt 3 tablespoons of fat. Stir in 2 tablespoons of flour and sweat for 2 minutes. Add wine, fish stock and milk while stirring, bring to the boil. Season with salt and pepper and simmer for 2 minutes.

2. 2

   Wash fish, pat dry, season with salt and pepper and turn in 1 tablespoon of flour. Heat 1 tablespoon of fat and fry the fish for about 3 minutes on each side. Crumble crackers, mix with pine nuts and 1 tablespoon of melted fat. Place 2 white cabbage leaves on top of each other. Place the fish inside, spread with 1 tablespoon of sauce and form into packets. Spread the cracker mixture over the packets and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Clean and wash the peppers, dab dry and cut out 4 fish with a cookie cutter. Cut the remaining peppers into cubes. Heat 1 tablespoon of fat and fry the bell peppers for about 3 minutes. Cut open fish parcels if necessary and arrange on plates with sauce and diced peppers.

3. 3

   Spread the cracker mixture over the packets and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Clean and wash the peppers, dab dry and cut out 4 fish with a cookie cutter. Cut the remaining peppers into cubes. Heat 1 tablespoon of fat and fry the bell peppers for about 3 minutes. Cut open fish parcels if necessary and arrange on plates with sauce and diced peppers. Garnish with paprika fish and lemon balm. Delicious with baguette bread

Nutrition Facts

KCAL
500 kcal

CARBS
23 g

FATS
28 g

PROTEINS
35 g