| Whiting Fillets with Hollandaise Sauce |
print- 6 whiting fillets of 180 gr. each (6.34 oz)
- 6 fine slices of smoked bacon
- 120 gr. (4.23 oz) grate gouda cheese
- 80 gr. (2.82 oz) butter or margarine
- 3 onions
- 5 cl. (1.69 fl oz) CHATEAU DE ROLLAND Bordeaux Blanc Sec
- 3 tablespoons dried breadcrumbs.
- 1 tablespoon of fresh dill
- Pepper
Recipe:
Heat up the oven to mark 6-7 (200 o C or 425-450 o F).
Peel and chop the onions. Cook them for a moment in 30 gr. (1.05 oz) butter so that they become transparent.
Put half of the onions on the whiting fillets. Add pepper without salt and sprinkle 60 gr. (2.11 oz) of grate gouda cheese. Fold the fillets and lay them on an oven safe dish. Grease it with butter.
Put the bacon slices and remaining onion and cheese on the fillets. Sprinkle with the breadcrumbs and add the rest of the butter in small pieces; pour white wine in the dish and put it in the oven for 15 minutes.
Cut fresh dill and serve it hot with CHATEAU DE ROLLAND Bordeaux Blanc Sec. Serve the dish with cooked potatoes.