Lengfish fillet with mushrooms and broccoli
easy
105 mins
105 mins
Ingredients
- 5 discs (à 75 g) deep-frozen puff pastry
- 4 discs (125 g each) Lengfish fillet
- 3 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 Onions
- 200 g Mushrooms
- 1/2 bunch Dill
- 1/2 TABLESPOON Oil
- 7-10 Tbsp Flour
- 5 Egg Yolk
- 750 g Broccoli
- 250 g Butter
- 7-10 Tbsp Nutmeg
- 7-10 Tbsp a few leaves of lemon balm
Directions
- 1
Place 5 slices of dough side by side and thaw. Wash the fish and dab dry. Sprinkle with lemon juice. Season with salt and pepper. Peel and finely dice onions. Clean mushrooms and chop finely.
- 2
Wash and chop the dill. Heat the oil. Brown the onions and mushrooms in it. Add dill and season with salt and pepper. Roll out the dough plates lightly on a little flour. Spread the mushroom farce. Place fish on top and wrap in the dough.
- 3
Place on a baking tray rinsed with cold water. Whisk an egg yolk, brush the parcel. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 25 minutes. Cut out fish from the remaining dough, brush with egg yolk and bake for 4 minutes.
- 4
Clean, wash and cut broccoli into florets. Cook in salted water with a teaspoon of butter and nutmeg for about 8 minutes. Melt butter for the sauce. Beat the rest of the egg yolk in a warm water bath until creamy.
- 5
Embezzle butter drop by drop. Season to taste with salt, pepper and lemon juice. Wash, chop and fold in lemon balm.
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