Seelachsfilet à la Bordelaise

Name: Seelachsfilet à la Bordelaise
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 discs Toast; 1 Onion; 1⁄2 Federation Parsley and Dill; 1 Organic Lemon; 6 TABLESPOONS + some butter; 1 TEASPOON liquid honey; 7-10 Tbsp salt, pepper, sweet paprika; 4 Pollock fillets (approx. 200 g each); 2 Protein (Gr. M)

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 discs Toast
1 Onion
1⁄2 Federation Parsley and Dill
1 Organic Lemon
6 TABLESPOONS + some butter
1 TEASPOON liquid honey
7-10 Tbsp salt, pepper, sweet paprika
4 Pollock fillets (approx. 200 g each)
2 Protein (Gr. M)

Directions

1
Grind toast finely in the universal chopper or by hand. Peel and finely chop the onion. Wash herbs, shake dry, pluck off leaves or flags and chop finely. Wash lemon hot, dry and finely grate the peel.
2
Squeeze the lemon.
3
Heat 6 tablespoons of butter in a frying pan. Fry the onion and toast until golden brown. Add honey, 5 tablespoons lemon juice and herbs. Season with salt, pepper and paprika, let cool down a little.
4
Preheat the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Grease an ovenproof dish (approx. 18 x 28 cm). Rinse fish fillets cold, dab dry and place them next to each other in the baking dish.
5
Sprinkle with lemon peel and season with salt. Beat the egg white until stiff, mix with the bread mixture and spread on the fish. Bake in a hot oven for about 25 minutes. Rice tastes good with it.