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1
Before you start cooking the fish, mix the topping.
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2
Whisk the egg white until stiff.
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3
Mix the mayonnaise, cheese and mustard, and fold in the stiffly whisked egg white.
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4
To cook the fish, use any one of two methods:
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5
Lightly flour the fish fillets, and fry in a skillet in oil over high heat for a couple of minutes per side -- rather underdone than overdone, as it will keep on cooking with this method.
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6
OR sprinkle lemon juice over the fillets, and brush 1 tablespoon butter over each one.
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7
Dust the fish fillets with a mixture of salt, flour and chopped herbs.
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8
Grill in your oven under the grilling element until top of fillets turn white: only a few minutes. Turn carefully, give it another minute, and remove. Do not overcook, which is death to fish!
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9
Remove dish from oven, spread the topping over the fish fillets, then put back under a (hot) oven grill, and grill until golden brown. This happens very quickly, so keep watching it!
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10
This makes 4 servings, with buttered baby potatoes, a bright vegetable, salad, and chilled wine!
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11
**If the fish sounds too much for 4 people, keep in mind that fish and all seafood shrink in cooking.
