Serves 6 people
// Filets of Lake
Ingredients – 800 g of filets of lake whitefish (Coregonus exiguus albellus, approx. 12 medium sized filets) ; 5 dl of white wine ; 50 g of butter ; 3-4 dl of cream ; 2 dl de fish stock (or vegetable stock) ; 1-2 tbsp of flour ; salt, pepper, paprika, curry ; 1 small oinion or shallot ; fresh parsley, thyme, rosemary, lowage (levisticum officinale), chive, sage ; 20 g garlic ; Toothpicks or coctail sticks.
Preparation – Roll the filets up and secure with a toothpick. Poor the 3 dl of wine over them, cover and bake in oven 20 min at 180° C (360° F). Soften the finely chopped garlic, onion and herbs in the butter. Add the flour and the fish stock and keep stirring till well blended. Let it boil shortly. Add the cream. Poor the sauce over the fish. Keep warm in the oven at 100° C (210° F) for approx. 10 min. before serving. Serve with boiled potatoes or rice.