Fish under a cheese crust
4 servings
60 minutes
Fish under a cheese crust is a true gastronomic delight that combines the tenderness of seafood with an appetizing creamy cheese topping. This recipe comes from European cuisine, where the harmony of flavors and exquisite simplicity of preparation are valued. The lemon tang will highlight the freshness of the fish, while the mayonnaise-cheese cap adds richness and a creamy texture. The dish is easy to prepare: the fillet is first marinated and then baked in foil, preserving all its juiciness. The final touch is the aromatic baked cheese crust that gives the dish an appetizing golden color. Such fish can be served with a light salad or potato garnish, enjoying its rich flavor and tender texture. The main thing is not to overcook it in the oven so that the fish remains juicy and melts in your mouth.
1
Preparation: Generously sprinkle fish fillet (pink salmon, salmon) with lemon, salt it, and let it sit for 1 hour.
- Pink salmon fillet: 250 g
- Lemon: 1 piece
- Salt: to taste
2
Place a piece of fish in foil (if it's pink salmon, it's dry, so put a piece of butter on the fish). Wrap the fish in foil (slightly join the edges of the foil) and send it to the oven on a tray.
3
At this time, beat the egg with a fork, add mayonnaise and grated cheese. After 15 minutes, take out the tray, open the foil, place the cheese mixture on top and put it in the oven for another 5 minutes.
- Chicken egg: 1 piece
- Mayonnaise: 150 g
- Cheese: 150 g
4
Very tasty and juicy. It's important not to overcook the fish, or it will be dry!