Fish fillet with cheese and cream sauce

Ingredients for 4 servings:

• 4 slice(s) fish fillet(s) (pollock fillet)
• 1 cup of sweet cream
• 1 cup cream cheese, with or without herbs
• 1 cup crème fraîche
• possibly sherry
• possibly soy sauce
• possibly Worcestershire sauce
• some vegetable broth, instant
• Flour
• Herbs, dried
• salt and pepper
• some lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the pollock fillet, add salt, and season with ground pepper and dried herbs, if desired. Let the spices absorb slightly. Then coat in flour and fry until golden brown. Don’t overcook, or the fish will become too dry. Before frying, prepare the cheese and cream sauce: Heat the cream in a saucepan, add the cream cheese, with or without herbs, melt it, and finish with crème fraîche. Season the sauce with sherry, a little soy sauce, Worcestershire sauce, and a little vegetable broth (instant). Serve with boiled potatoes and salad, or with green beans or peas.