Baked Fish with Moss and Shrimp
- 600g / 1.32lb fish fillet
- 1 tsp / 5ml salt
- 2 tsp / 10ml pepper (krm translates to milliliter, however since pepper is used in a very small amount we translate 2 krm to 2 tsp)
- 115g / 1/2 stick / 4 tbsp / 1/2 oz / 1 tbsp butter
- 22.5g / 1 1/2 tbsp all-purpose flour
- 475ml / 2 cups milk
- 475ml / 2 cups white wine
- 1 vegetable bouillon cube
- 30g / 2 tbsp chopped fresh dill
- 200g / 0.44lb shrimp with shells
1. Preheat the oven to 400°F (200°C).
2. Season the fish fillet liberally with salt and pepper to bring out its natural flavors.
3. In a separate large bowl whisk together 2 tablespoons (30g) butter, 1 tablespoon (15g) all-purpose flour, 1/2 cup (120ml) whole milk, 1/4 cup (60ml) dry white wine, and 1 bouillon cube until well combined and smooth, forming the base for a rich creamy sauce.
4. Add 1/4 cup (15g) chopped fresh dill to the sauce and mix until evenly distributed for an aromatic and refreshing flavor boost.
5. Place the seasoned fish fillet in a shallow baking dish to allow for even cooking and pour the creamy sauce over it, making sure the fish is fully covered.
6. Top the fish with 1/2 cup (115g) peeled shrimp for added richness and visual appeal.
7. Bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork, and the shrimp have turned a vibrant pink, signaling they are fully cooked.
8. Serve hot and enjoy the harmonious balance of flavors and textures.
- baking dish
- mixing bowl
- oven
- cutting board
- knife
- measuring cups
- measuring spoons
- wooden spoon
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