Fish Fillets under the Cheese Crust

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.