Emmenthaler Fish

Emmenthaler Fish

Cut a slit in the fish pieces from the side making a pocket. Drizzle lemon juice into the incision.

Fold the cheese slice double round ham sliceand put the filling in the pocket. Close the opening with toothpicks.

Turn the fish pieces in the seasoned flour, then in beaten egg and finally in lightly salted bread crumbs.

4 servings
Preparation time: 15-20 min.
Cooking: Approx 15 min.
Should not be frozen.

4 thick 175-200 g [6-7 oz] fillets of
cod, pollock or halibut
salt, pepper, 1 lemon
4 slices Emmnenthaler cheese
4 slices cooked ham
flour, 1 egg, bread crumbs
butter or oil


[1] Rub the fish with salt, pepper and lemon juice and put it in the fridge for 10 minutes.

[2] Make an incision, fill and paner the fillets, as shown on the thumbnails.

[3] Fry the stuffed fillets for 7-8 min. on each side in butter in a frying pan or deepfry it. Server the fish piping hot, garnished with tomato wedges, parsley and lemon wedges.

Serve with potato salad or white bread and a green salad.