Fish Fillet with Parsley Cap in Vermouth

Ingredients

• 500 g firm potatoes
• 600 g white fish fillet (ready to cook, skinless, e.g., cod, hake)
• Salt
• Pepper (freshly ground)
• fat (for greasing the dish)
• 4 tbsp vermouth
• 2 slices white bread
• 100 g Soft Butter
• 2 tbsp chopped parsley
• 300 g fresh mushrooms
• 2 tbsp butter
• 1 tbsp flour
• 200 ml fish stock
• 150 ml heavy cream (at least 30% fat)
• a splash lemon juice
• 2 tbsp butter
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel, wash, quarter the potatoes lengthwise and cook in boiling salted water for 25-30 minutes. Preheat oven to 200°C with top and bottom heat. Meanwhile rinse the fish fillets, pat dry, cut into portions, season with salt and pepper, place in a greased baking dish and drizzle with vermouth.

2. 2.

   Grind the white bread slices finely in an electric food processor. Mix 50 g soft butter with the crumbs and parsley well. Clean the mushrooms and slice thinly. Sauté them in 1 tbsp butter and set aside. Bake the fish fillets for 10-12 minutes in the preheated oven.

3. 3.

   Meanwhile melt the remaining butter in a saucepan, dust with flour, lightly sauté, then add the stock. Stir vigorously to avoid lumps and whisk in the cream. Season with salt, pepper and a splash of lemon juice; let thicken gently over medium heat for about 5 minutes. Remove the fish from the oven, spread the crumb mixture on top, press slightly and place under the grill for about 2 minutes until nicely browned.

4. 4.

   Drain the potatoes, let them steam dry, then toss in a pan with melted butter and freshly chopped parsley. Distribute the mushrooms with sauce onto plates, arrange the fish fillets on top, and serve with the potatoes.