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| What You Need: |
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2 pound fish fillets (pike, trout)
Dry white wine
Court-bouillon
Flour
1 pound potatoes
Salt, pepper, mustard
Butter
Grated cheese
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| How To Cook: |
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1. Cook the fish in the court-bouillon until tender; peel and cook the potatoes at the same time.
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2. Place the fillets side by side in a buttered fireproof dish and surround by slices of potato.
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3. Make a piquant sauce with some dry white wine, butter, flour, salt, pepper and mustard and pour into the dish.
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4. Top with plenty of grated cheese and bake for about 20 minutes in a moderate oven (350°F).
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