Plaice with ginger

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  • Turbot fillet: 800 gr
  • Milk: 2.5 dl
  • Butter: 2 tablespoons
  • Flour: 2 tablespoons
  • Ginjinha: 3 tablespoons
  • Cheese gruiere: 110 gr
  • Salt: taste.
  • margarine
  • pepper: taste.
  • lemon: taste.


Season the fillets with salt, pepper and lemon, leaving the rest in about 3 hours. Grease a baking tray with margarine, put the fillets, then the milk and bake it in the oven for about half an hour.

Melt the butter, joins the flour and stir well. Remove the sauce to the fish that joins this prepared, going to the heat, and when you have thickened, joins the cherry, cheese, cut in thin, continuing to stir well until the cheese has melted.

Pour over the fish that will be going again in the oven until aloirar.

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