Pollock fillet with broccoli and cheese topping

Ingredients for 4 servings:

• 600 g pollock fillet(s)
• 3 leaves of garlic or 1 clove of garlic
• 1 can tomatoes, chopped
• 1 shot of red wine
• 60 g cream cheese
• 1 tsp olive oil
• salt and pepper
• 1 pinch(s) of allspice powder or cinnamon powder
• 1 pinch(s) vanilla powder
• 500 g broccoli
• 200 ml vegetable stock
• 100 ml double cream or cream légère
• 2 egg yolks
• 1 pinch(s) nutmeg, freshly grated
• 200 g cheese, grated, e.g. Gouda
• 3 leaves of garlic or 1/2 clove of garlic
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

low carb, with tomato sauce, for a large casserole dish

Preheat the oven to 200°C fan/convection oven. Chop the broccoli to the size of rice grains using a food processor or blender. Rinse briefly in a sieve and drain. Meanwhile, cook the tomato sauce. Add the chopped tomatoes, finely chopped garlic, red wine, olive oil, and spices to a saucepan and simmer gently for about 10 minutes. Add the cream cheese and season to taste. While the tomato sauce is simmering, make the vegetable stock according to the instructions and add it to a pan or saucepan with about 2/3 of the broccoli and cook for about 5 minutes. Wash the fish fillet and pat dry. Pour the tomato sauce into a large casserole dish, spread about 1/3 of the raw broccoli on top, and arrange the fish fillets on top. Add the crème fraîche or crème fraîche to the cooked broccoli, along with the spices, garlic, and egg yolks. Mix well and let cool slightly. Mix in the cheese and immediately spread it over the fish. Arrange any leftovers next to the fish. Bake in the oven on the middle rack for about 25-30 minutes, until the desired browning is achieved. A lot of juices will be produced, but these will quickly evaporate after baking. For non-low-carb eaters, potatoes or rice are a good addition.