Slide the baking tray into the oven. Preheat the oven: Electric stove: 250°C/circulating air: 225°C/gas: level 5.
For the crust, cut 50 g butter into pieces. Grind toast bread finely in the universal chopper. Wash and chop the parsley. Mix everything.
Wash the fish, dab dry and cut into 4 equal pieces. Season with salt. Spread bread crust on top. Take the tray out of the oven and grease it immediately. Put the fish on a hot baking tray and bake for 12-15 minutes until the crust is golden brown.
Peel and finely chop the onion. Fry in 1 tbsp. hot butter until translucent. Sweat flour in it. Stir in milk, stock and wine. Bring to the boil and simmer for about 5 minutes. Stir in crayfish paste and simmer for about 1 minute more.
Season the sauce with salt, pepper and lemon juice.
Leave the crab fl eece in the sauce for a short time. Remove the fish from the oven and serve with the sauce. Serve with boiled potatoes and lamb's lettuce.
Drink: White wine, e.g. 2009 Riesling six grape series, Remstalkellerei.