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Fish Fillets under the Cheese Crust

    

Tasty light dinner.

Cook

No. of servings

4

Ready in

40 min.

Difficulty

medium

 

Categories:   

 

Emmental cheese3.5oz100grams
chicken egg3pcs3pieces
cottage cheese5.25oz150grams
fish fillets14oz400grams
ground black pepper0.5tsp½teaspoon
parsley leaves1oz25grams
salt-
salt0.5tsp½teaspoon
semi skimmed milk 1,5%3.25tbsp50milliliters
unsalted butter1.75oz50grams
white roll4.25oz120grams

1. 

fish fillets 14 oz (400 g)  salt  unsalted butter 1.75 oz (50 g)

Let the fillets defreeze, salt and place into the baking dish with chopped butter placed over the bottom.

2. 

white roll 4.25 oz (120 g)  semi skimmed milk 1,5% 3.25 tbsp (50 ml)  chicken egg 3 pcs  cottage cheese 5.25 oz (150 g)  parsley leaves 1 oz (25 g)  salt 0.5 tsp  ground black pepper 0.5 tsp

Cut bread rolls and pour in a milk. Add eggs, fresh cheese, chopped parsley leaves, salt and black pepper. Blend and let it rest for 10 minutes.

3. 

Emmental cheese 3.5 oz (100 g)

Add roughly grated hard cheese into the stuffing and blend well.

4. 

Layer the stuffing over the fillets into the shape of knolls.

5. 

Close the roasting dish and bake in preheated oven at 390°F (200°C) for 35-40 minutes.

6. 

Cut into the portions according to knolls. Serve with fresh vegetable, eventually with boiled potatoes.

Bon appetit!

 

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