Summary

Ingredients

• 500 g beans, reen
• salt
• 1 onion (s)
• 600 g fish fillet (s) (pollack fillet)
• 2 tablespoon lemon juice
• 1 teaspoon oil
• 1 teaspoon flour
• 250 ml vegetable stock (instant)
• 200 g crème fraîche (crème léère)
• 2 teaspoons mustard, grainier
• pepper
• Lemon (s), for garnish
• Dill, for garnish

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Instructions

1. Halve the beans, place in boiling salted water and cook for about 12 minutes. Then pour onto a sieve and drain. In the meantime, finely dice the onion. Wash the fish, pat dry and cut into slices. Drizzle with lemon juice, season with salt and place in the fridge.
2. Heat the oil. Steam the onion in it until translucent, dust with flour, sweat briefly and deglaze with stock while stirring. Stir in the crème légère, bring to the boil. Stir the mustard into the sauce. Season to taste with salt and pepper.
3. Put the beans in a baking dish. Drain the fish and place on the beans, spread the sauce evenly over the top.
4. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C) for 15-20 minutes. Garnish the gratin with lemon and dill if you like.
5. Serve with baguette.