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. Shell the shrimps.
2. Preheat the oven to 200°C (400°F).
3. Oil an ovenproof dish, place the fish portions in it, and layer the shelled shrimps in the spaces between. Drizzle with lemon juice and season with salt and pepper. Scatter the lemon zest and whole basil leaves on top.
4. Sprinkle roughly 0.5 teaspoon chilli over the top, adjusting to your taste for desired heat. Spread the dried tomato strips over the top.
5. Pour roughly 75 ml vermouth over, drizzle 100 ml cream over, and sprinkle a thin layer of grated Emmentaler cheese on top.
6. Bake for 20 minutes.
7. Serve with a baguette.