Saithe with cheese-nut cap

Name: Saithe with cheese-nut cap
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Broccoli; 1 (approx. 600 g) small cauliflower; 2 Carrots; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1 Onion; 2 TABLESPOONS + some butter/margarine; 1 heaped tbsp. flour; 1/4 l Milk; 750 g Fish fillet (e.g. pollack); 1 TABLESPOON Lemon juice; 75-100 g grated gouda; 50 g Hazelnut flakes

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Broccoli
1 (approx. 600 g) small cauliflower
2 Carrots
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1 Onion
2 TABLESPOONS + some butter/margarine
1 heaped tbsp. flour
1/4 l Milk
750 g Fish fillet (e.g. pollack)
1 TABLESPOON Lemon juice
75-100 g grated gouda
50 g Hazelnut flakes

Directions

1
Clean broccoli and cauliflower, wash and cut into florets. Peel, wash and slice the carrots. Cover the cauliflower and carrots and cook them in 1/4 l boiling salted water for about 10 minutes. Add the broccoli and cook for about 5 minutes. Drain vegetables
2
Peel and finely chop the onion. Fry in 2 tablespoons of hot fat until transparent. Add flour and sauté. Stir in vegetable water and milk. Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg
3
Wash the fish, dab dry. Sprinkle with lemon juice. Season with salt and pepper and place in a greased casserole dish. Spread the vegetables on top and pour the sauce over it. Sprinkle with cheese and nuts. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes
4
Drink: cold white wine