Ingredients:
400 g of broccoli
600 g fillet of sea perch
juice of half lemon
30 g butter
300 ml of milk
30 g of wheat flour
1 bunch of dill
Fresh white pepe
salt
Ground nutty nuts
30 g of almond flakes
100 g of grated Gauda cheese 400 g of broccoli
Preparation instructions:
Rinse fish fillet, dry and sprinkle with lemon juice.
Peel broccoli, wash and divide into small twigs. Melt the oil with flour with a power of 600 watts for 2 minutes. Stir well and gradually add milk, stirring. Boil the sauce at a power of 600 watts for 4-5 minutes, until it thickens. Stir once.
Wash and finely chop the dill. Add dill to the sauce, season with salt, pepper and nutmeg. Salt the fish, pepper, put together with broccoli in a heat -resistant shape. Pour dill sauce.
Put the casserole on the grate, in the oven (lower position) and cook, covering with a lid, at a power of 360 W and a temperature of 200 ° C in mode with air circulation for 20 minutes. After 10 minutes, sprinkle the casserole with cheese and almond flakes and continue to cook without covering until it is browned.
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