Pollock with cheese and nut topping

Ingredients for 4 servings:

• 500 g broccoli
• 1 small cauliflower
• 2 carrots
• 250 ml water
• Salt
• pepper
• nutmeg
• 1 onion(s)
• 2 tbsp butter
• 1 tbsp flour
• 250 ml milk
• 750 g fish fillet(s) (pollock fillet)
• 1 tbsp lemon juice
• 100 g cheese (Gouda), grated
• 50 g hazelnuts, flakes

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

with broccoli, cauliflower and carrots

Preheat oven to 175°C (350°F) fan/convection oven. Grease a baking dish. Trim and wash the broccoli and cauliflower, then divide into florets. Peel, wash, and slice the carrots. Boil 250ml of water, add salt, and cook the cauliflower and carrots for 5 minutes. Then add the broccoli and cook for another 5 minutes. Drain the vegetables through a sieve, reserving the vegetable water. Peel and dice the onion. Heat the butter in a saucepan and sauté the onion until translucent. Sprinkle the flour over the fish, sweat, and deglaze with vegetable stock and milk, stirring continuously. Bring to a boil and simmer for 5 minutes. Season with salt, pepper, and nutmeg. Wash the fish, pat dry, and drizzle with lemon juice. Season with salt and pepper and place in the baking dish. Arrange the vegetables on top and pour the sauce over the fish. Sprinkle with cheese and nuts and bake in the preheated oven for 20 minutes.