Summary

Ingredients

• 4 fish fillet (s) as desired (firm, white meat)
• 3 shallot (s)
• 12 tablespoon almond (s), (sliced)
• 6 tablespoon almond (s), (ground)
• 400 g mushrooms, forest mushrooms (cleaned and in small pieces)
• 3 egg yolks
• 1 bunch parsley
• 6 tablespoon parmesan, (freshly grated)
• oil
• salt
• pepper
• Lemon juice

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Instructions

1. Cut the fish fillets into smaller pieces as desired, brush with oil, season with salt and pepper, place them next to each other on a baking sheet covered with baking paper.
2. Dice shallots and roast them together with the sliced almonds in a little oil until golden brown. Add the mushrooms and cook until the liquid has evaporated. Season with salt, freshly ground pepper and a little lemon juice.
3. Allow to cool a little, mix with the egg yolk, ground almonds, chopped parsley and parmesan. The consistency can be adjusted to taste with another egg yolk, a little oil or ground almonds.
4. Spread the mushroom mixture over the fish fillets and shape into closed hoods with your hands.
5. Bake at 175 ° C for about 20 minutes (shorter or longer depending on the thickness of the fillets) until the top is lightly browned.
6. Potatoes, rice or tagliatelle go well with it. I served it with potato tree cake and saffron foam.