Kuhaa Walewska

Fillet de Sole Walewska is a classic variation on the French recipe for Filet de Sole Marie Walewska, which uses sole. It’s a bit hard to find in the north, so go with the fish. And good things will come.flour 1 dl fish cooking liquid 2 dl whipping cream 50-100 g grated cheese (for example, Emmental)

Duchesse potatoes/strong>

500 g floury potatoes 2 tbsp butter 3 yolks 1 tsp salt 1/2 tsp white pepper

Start with the duchesse potatoes: Preheat the oven to 220 C. Peel the potatoes and cook until soft. Pour off the water and leave to cool and dry. Add the butter and leave to cool for a while. When the potatoes are slightly thickened, add the egg yolks and season with salt and white pepper. Put the mashed potatoes in a piping bag. Crush the edges of the baking tray with the potatoes in a pattern. Pre-bake the duchesse potatoes in the oven for 15 minutes.

Make the fish and mushroom sauce:Fold the kuhafileen in a hot, greased pan, doubled over. Pour the white wine into the pan and season with lemon. Bring to the boil and set aside from the heat. You don’t need to cook the fish at all, so it doesn’t overcook.

Slice the mushrooms quite finely and fry them with butter until they have a nice brown surface. Sprinkle the flour over the mushrooms and pour in the fish stock. Bring the sauce to the boil. Then add the cream and grated cheese.

Remove the potato dish from the oven, pour the mushroom sauce in the middle and place the fish neatly on top of the sauce. Gratinate the dish in a hot oven for another 10-15 minutes to allow the potatoes to bubble to the surface.

Next, place the pike perch on the Walewska pan and garnish with lemon slices and dill.

With the pike perch in the oven, place the pike perch on the pan and garnish with lemon slices and dill.

With the pike perch in the oven, place the pike perch on the pan and garnish with lemon slices and dill.