Zug Red Chalk Fillets

Ouch the canton Zug.

Season fish fillets with salt, pepper and juice of one lemon and layer in a greased ovenproof dish. Add shallots and leek, pour wine over it and steam in a heated stove at 180 degrees for 10-15 min (depending on the cornstarch of the fillets). In the meantime, cream the butter and add the remaining spices. Arrange the fish fillets, boil the fish stock a little bit, add the spice mixture as well as the cream. Bring to the boil briefly while stirring and spread evenly over the fillets. Serve with long grain rice or boiled potatoes and green leaf salad. Serve with a not too heavy white wine.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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