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Pollock fillet with tagliatelle and herb cream sauce

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Ingredients for 3 servings:

  • 350 g tagliatelle pasta
  • 450 g pollack fillet(s), frozen
  • 1 cup of cream
  • 75 g herb cream cheese
  • 150 ml vegetable stock
  • 1 shallot(s)
  • Garlic
  • dill
  • Thyme
  • e.g. chili powder
  • salt and pepper
  • butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the pasta in a pot according to the package instructions. Melt the butter in a pan, dice the shallot, and sauté. Add the cream and heat gently, then stir in the cream cheese and let it melt in the cream. Stir in the stock and add the dill, thyme, garlic, and chili, and bring the sauce back to a boil. Season with salt and pepper. Rinse the pollock under warm water and add it to the sauce. Cover and let the fish simmer for about 15 minutes, turning occasionally. A lamb’s lettuce or iceberg lettuce goes very well with this sauce.

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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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