Emmenthaler Fish

Emmenthaler Fish

1
Cut a slit in the fish pieces from the side making a pocket. Drizzle lemon juice into the incision.

2
Fold the cheese slice double round ham sliceand put the filling in the pocket. Close the opening with toothpicks.

3
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.

Ingredients
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

Approach

[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.