Redfish fillet with Spreewald gherkins

Name: Redfish fillet with Spreewald gherkins
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 1 Stalk leek (leek); 2 Tomatoes; 8 pickled Spreewald gherkins; 1 Bay leaf; 4 TABLESPOONS cold-pressed linseed oil; 200 g Vegetable broth; 5 TABLESPOONS dry white wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Redfish fillet; 75 g grated cheese (e.g. Gouda); 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
1 Stalk leek (leek)
2 Tomatoes
8 pickled Spreewald gherkins
1 Bay leaf
4 TABLESPOONS cold-pressed linseed oil
200 g Vegetable broth
5 TABLESPOONS dry white wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Redfish fillet
75 g grated cheese (e.g. Gouda)
7-10 Tbsp Grease

Directions

1
Peel the onion. Clean the leek, wash thoroughly. Wash and clean the tomatoes. Cut everything into large cubes. Cut cucumbers into thick slices. Mix vegetables, laurel, 2 tablespoons of oil, broth and half the wine, season with salt and pepper. Put the mixture into a greased casserole dish
2
Wash the fish, dab dry, cut into pieces and place on the vegetables. Drizzle with remaining oil and wine. Sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Rice tastes good with it