Sea Fish with Cheese Sauce

Preheat the oven to 200 degrees. Clean and debone the fish and rinse thoroughly under cold running water, dry. Sprinkle with juice of one lemon and sprinkle with salt.

Place the fish in a sparsely greased gratin dish, add butter or possibly margarine flakes on top. Place the gratin dish on the stove and cook the fish for about 20 minutes until tender.

In the meantime, melt the light butter or possibly butter and stir with the flour to a roux. Pour the roux into the clear soup and melt the processed cheese in it. Remove the sauce from the heat.

Separate the eggs. Stir the yolks into the sauce and season it with nutmeg, salt and the juice of a lemon. Whip the egg whites until very stiff and carefully fold into the sauce.

Remove the fish fillet from the stove and add the sauce. Put the dish back in the oven and bake for about 15 minutes, until the sauce turns golden brown.

Garnish with chopped parsley before serving.

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