John Myers
Pollack Fillet on Horseradish Dill Cream
The perfect pollack fillet on horseradish dill cream recipe with a picture and simple step-by-step instructions.
- 350 g Pollack fillet
- Salt pepper
- Juice of 1/2 lemon
- 8 Discs Bacon
- 1 tbsp Clarified butter
- 75 ml Noilly Prat, dry vermouth – frozen vegetable broth or fish stock
- 3 tbsp Sour cream
- Salt pepper
- 0,5 bunch Dill
- 2 tsp Horseradish from the jar
- Wash the salmon fillet and pat dry. Wash the dill, shake dry and cut finely. Preheat the oven to 100 ° C (top / bottom heat).
- Drizzle the fish with lemon juice, season with salt and pepper, cut into 8 pieces. Wrap each piece of fish in a slice of bacon.
- Heat the butter lard in a pan, fry the prepared fish pieces in it for about 3 minutes on each side. Put on a plate and keep warm in the oven.
- Deglaze the roast set with Noilly Prat and add the sour cream, season with salt and pepper. Stir in horseradish and dill.
- Spread the sauce on plates and serve the pieces of fish on top.
- A wild rice mixture or basmati rice and vegetables of your choice tastes good with it.
- Tip 7: I served “oriental carrot vegetables” with it.
Facebook Comments