in Recipes

Pollock in curry cream

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Ingredients for 4 servings:

  • 4 pollock fillets
  • 2 tbsp butter, soft
  • 2 m.-sized onion(s)
  • salt and pepper
  • 250 g mayonnaise
  • 250 g crème fraîche
  • 4 tbsp sherry
  • 1 tbsp lime juice
  • 1 tbsp curry powder, Indian
  • 2 tbsp parsley, flat, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Spread the butter on a baking sheet. Slice the onions into thin rings and arrange them on the sheet. Clean the fish fillets, season lightly with salt and pepper, and place them on top of the onion rings. Mix the remaining ingredients, except for the parsley, and spread over the fish. Bake in a preheated oven at 180°C (350°F) for about 30 minutes. Sprinkle with parsley and serve. Serve with croquettes or potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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