Grilled pike filet on tomato sauce

Name: Grilled pike filet on tomato sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Tomatoes; 1 Onion; 3 TABLESPOONS Oil; 1 TABLESPOON dried tarragon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g medieval Gouda cheese; 800 g Pike fillet without skin; 2 TABLESPOONS Flour; 7-10 Tbsp some tarragon leaves

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Tomatoes
1 Onion
3 TABLESPOONS Oil
1 TABLESPOON dried tarragon
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g medieval Gouda cheese
800 g Pike fillet without skin
2 TABLESPOONS Flour
7-10 Tbsp some tarragon leaves

Directions

1
Scald and skin the tomatoes (keep 2 for the gratin). Remove stalk attachments and cut into pieces. Wash the rest of the tomatoes and cut into slices. Peel and finely chop the onion. Fry in 1 tablespoon of hot oil.
2
Add tomato pieces and boil down in an open pot for about 15 minutes. Season to taste with tarragon, salt and pepper. Grate cheese roughly. Rinse fish and pat dry. Cut into larger pieces. Turn in flour, season with salt and fry in the remaining hot oil on both sides until golden brown. Put tomato sauce in an ovenproof dish and spread fish fillets on top. Cut the remaining tomatoes into slices and place them on the casserole. Sprinkle with cheese.
3
Turn in flour, season with salt and fry in the remaining hot oil on both sides until golden brown. Put tomato sauce in an ovenproof dish and spread fish fillets on top. Cut the remaining tomatoes into slices and place them on the casserole. Sprinkle with cheese. Bake in the preheated oven (electric oven: 200 ° C/ gas: level 3) for about 15 minutes. Sprinkle with fresh tarragon leaves
4
Tablecloth: ASA