Fish on Bananas in Parmesan Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s), (cod, goldfish, ) the size a palm
- 4 banana (s), yellow
- 250 g parmesan, freshly rated
- 2 lemon (s)
- 0.25 liter ¼ cream
- 0.75 liter ¾ milk
- 1 egg (s)
- Clarified butter
- Flour
- 4 port. rice
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Halve the bananas lengthways and marinate with lemon juice. Then fry briefly in Butaris / butter (do not let it soften). Line the bottom of a previously greased lasagne dish with these browned bananas.
- Clean the fish with water, dry it, acidify it with lemon juice and lightly salt it. Then bread with flour and egg and fry in Butaris. Place the fried fish on top of the bananas in the lasagne dish.
- For the white parmesan sauce, butter is melted in a saucepan and tied with flour to form a larger amount of roux. Deglaze with the milk and cream (total amount approx. 1 - 1.25 l). Rub in 150 - 200 g of fresh Parmesan cheese and let it melt. Season with salt and a little pepper.
- Pour the finished sauce over the fish and bananas, sprinkle with a little fresh Parmesan and bake in the oven for about 30 minutes at 200 ° C until the surface is lightly browned.
- Serve with garlic rice as a side dish (cook rice with crushed garlic cloves until cooked).
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