Fish Fillet in Ham Coat

Clean the fish fillets, acidify, season with salt, place in a saucepan and bubble very gently on 2 or automatic cooking plate 4-5 so that fish juices can form, then turn off the cooking plate, pre-cook the fish in about 5 min.

Take out the fillets, make the fish stock bubble strongly with whipping cream for 2 min, season with salt and a little bit of juice of a lemon.

Cut the ham slice in half, wrap the fish fillets with it, put it in a gratin dish. Pour the thickened whipped cream over it, sprinkle with grated cheese. Grill under the grill or in the oven. Serve sprinkled with chopped parsley.

Circuit: 225-250 °C , 2nd sliding rack v. O.

190-200 °C , convection oven 10-12 min.

Serve with parsley potatoes or grainy long-grain rice.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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