Preparation
- Preheat the oven to 220 °C (conventional). Grease an ovenproof dish with a little butter.
- Rinse the fish fillets under cold water, pat dry and sprinkle with lemon juice and Worcestershire sauce.
- For the sauce, melt the butter in a small pot, stir in the flour and cook until pale yellow. Gradually pour in first the milk, then the cream, stirring, and simmer gently for a few minutes until the floury taste has gone.
- Season the sauce with mustard, salt, pepper and nutmeg and stir in the chopped dill.
- Salt the fillets on both sides, place them in the dish and sprinkle with paprika. Pour the sauce over and dot with a few flakes of butter.
- Bake in the hot oven on the middle shelf for about 15 minutes, until the fish is just cooked through. Mashed potatoes or rice go well with it.
Drink with it
White wine · excellent match
Dry Riesling or Weißburgunder (Pinot Blanc)
Fresh acidity cuts through the cream and picks up the lemon, and the fruit of the wine counterbalances the mustard spice.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Riesling Sekt, brut
Acidity and bubbles lift the velvety sauce from the palate, and the citrus note suits the fish.
Sparkling wine, Champagne, and Prosecco: what's the difference?Pale lager · good match
Pilsner
The tart hop bitterness provides a counterpoint to the cream, and the carbonation refreshes after each bite.
Pils or Helles: What's the Difference?Junmai sake · good match
Junmai, lightly chilled
The soft, round rice note suits the creaminess of the sauce without drowning out the mild fish.
Junmai, Ginjo, Daiginjo: What do these mean for sake?