Neuchâtel-Style Whitefish Fillets

Total time: 30m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 352 Kcal, 38g Protein, 5g Carbohydrates, 19g Fat


  • a little butter for the tin
  • 800 g whitefish fillets
  • 0.75 tsp. salt
  • a little pepper
  • 3 dl rosé wine
  • 2 sprig lemon thyme
  • 2 dl single cream for sauces
  • 0.5 Organic lemon, a little grated zest and 1/2 tbsp of juice, use grated zest and juice
  • 1 bunch chervil


  • Grease a wide-bottomed ovenproof dish with butter. Season the fish fillets, fold them in the middle and place them next to each other into the dish. Pour in the wine, then cover the dish with aluminium foil. Cook for 10-12 mins. in the centre of an oven preheated to 180°C.
  • Drain off the cooking juices into a small pan, keep the fish fillets warm. Add the thyme and single cream to the cooking juices, bring to the boil, then reduce a little. Add the lemon zest and juice, season the mixture, then remove the thyme.
  • Remove the chervil leaves and add to the mixture. Puree the mixture and pour over the fish fillets.

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