Ingredients

Gratin

• 600 g fish fillets (e.g. zander, turbot, sole or lemon sole) 
• 150 g cold water prawns 
  
• 120 g mushrooms  
• ½ bunch parsley 
• 2 shallots 
• Sea salt 
• Pepper from the mill 
• Olive oil for frying 
• Butter for the mold 

Preparation

Finely chop the shallots and fry in a pan with oil until translucent. Wash and prepare the mushrooms. Then add the mushrooms to the shallots in the pan and fry until just soft. Season and divide into a gratin dish greased with butter or into portioned dishes. Season the fish fillets with salt on both sides and lay them on top of the mushrooms in a roof tile shape. Arrange the prawns on top. Mix the ingredients for the glaze well and spread over the fish fillets. Bake in the preheated oven on the middle shelf at 220°C for approx. 17 minutes. Garnish with the chopped parsley.