Baked Fish with Cheese, Mustard and Cream Crust
Servings: 4 people
Equipment
- 1 Casserole dish
- 1 Medium Saucepan,
Ingredients
- 125 mls Vegetable Stock
- 500 ml Cream
- 125 grams Cheese - Cheddar grated
- 25 grams Cheese - Parmesan grated
- 30 grams Mustard
- 800 grams Boneless white fish fillets
- 45 grams Butter
- 45 grams Coconut flour
- Salt and Pepper to taste
Instructions
- Preheat oven to 180 ℃
- Melt the butter in a medium saucepan over medium heat. Add the coconut flour and fry for 1 minute.
- Slowly add the stock, stirring the mixture the entire time so it stays smooth.
- Next, slowly add the cream and stir until just simmering.Turn the heat to low and stir through the cheeses and mustard, along with a couple of grinds of salt and pepper.Cook for another 3 minutes.
- Place the fillets in a casserole dish small enough to fit the fish snugly.
- Pour the sauce over the fillets.Bake for 30 minutes until the cheese is golden and bubbling.
- Let cool for 5 minutes before serving with a salad or mixed vegetables.
