Читать книгу Vegetable Kitchen - Bernhard Long - Страница 98

Serves 4 meals

4 cod fillets (so to the. 180 grams)

3 tablespoons lemon juice

1 tablespoon butter

1 tablespoon flour

250 milliliters of milk (3.5% fat)

Salt and freshly ground pepper

Pinch of sugar

Pinch of nutmeg

1 tsp medium mustard

½ teaspoon curry powder

200 grams of carrots

100 grams leeks (only the white and light green)

Butter (for the mold)

1 tablespoon chopped parsley

2 tablespoons creme fraiche

The preparation sequence

Preheat the oven to 180 ° C top / bottom heat Preheat.

Wash the fish fillet with water, pat dry, sprinkle with lemon juice and leave for 5-10 minutes. Meanwhile, melt the butter in a saucepan, add the flour stirred in, bright anschwitzt, the milk is added and stir with a whisk. Boil the sauce and simmer for 10 minutes. Season with salt, pepper, sugar, nutmeg, mustard and curry. The carrots, peel and slice into thin slices. The leek, wash with water and chop into very thin rings.

A baking dish with butter streak. Add the carrots and the leeks into the greased dish, place the fish pieces on this and sprinkle with parsley. Pull the crème fraiche into the sauce, season the sauce and pour over the fish. The gratin in heated, preheated oven (middle shelf level) gratinieren 25-30 minutes.