Summary

Ingredients

• 500 g fish fillet (s), panasius fillet or another firm meat
• 8 large shrimp (s) with shell, without head
• 2 bunch basil
• salt and pepper
• 100 ml cream
• 75 ml vermouth, (Noilly Prat)
• 1 lemon (s), half a juice and the whole zest
• 0.5 teaspoon ½ chilli (approx., Depends on your own taste)
• 5 piece (s) tomato (s), dried in oil
• little cheese, grated Emmentaler

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Instructions

1. Recipe can easily be doubled.
2. Oil an ovenproof dish, put the fish in portions, layer the shelled shrimps in the spaces between them, drizzle everything with lemon juice, salt and pepper. Scatter lemon zest on top and sprinkle whole basil leaves on top.
3. Sprinkle chilli on top, you can measure the heat with the amount. A small amount ultimately only increases the taste without making the dish particularly spicy. Finally, spread the strips from the dried tomato over the top.
4. Pour in a good shot of Noilly Prat, drizzle over the cream and sprinkle thinly with Emmentaler.
5. Bake in the preheated oven at 200 ° for approx. 20 minutes.
6. Serve with a baguette.