Gratinated fish fillet with filling of braised kale
Ingredients
1 kg fish fillet of the thorny catfish
50 g Wheat flour0.5 with lemon (lemon juice)
400 g kale
20 g Vegeta Natur pasta leek 10 g Vegeta Natur garlic pasta 10g Vegeta Natur pasta basil100 ml sunflower oil
50 ml olive oil
45 g Béchamel sauce300 ml water
To taste salt and pepper
On request Fine ground VegetaPreparation steps
Weight for 4 portions – 1.2 kg
Cut each fish fillet into pieces weighing 100 to 120 g. Season them with salt, pepper, and finely ground Vegeta. Drizzle with lemon juice and let them rest for 10 minutes. Cut the kale into strips or cubes and wash it.
Sauté the kale in oil, add the garlic paste, onion, and basil, season with salt and pepper, and continue to sauté while adding water until the kale becomes tender. Dredge the fish pieces in flour and fry on both sides.
Place pieces of fish in a baking dish or a fireproof dish. On each piece, add sautéed kale, then place another piece of fish on top and pour béchamel sauce over it, and bake in the oven at 200 °C for about 5 minutes.
Bechamel sauce
Add the béchamel sauce to the lukewarm water and whisk while cooking until the sauce thickens.
When the sauce cools down, add the egg and mix well.
Tip
Instead of catfish, you can use other fish such as hake, zander, or catfish.
Serving
Serve with boiled potatoes.