Pollock and leek casserole

Ingredients for 2 servings:

• 300 g pollack fillet(s), frozen
• ½ stalk(s) leek
• 3 spring onions
• 1 tbsp butter
• ½ tsp sugar
• 75 ml vegetable stock
• 100 g cream cheese
• 50 ml cream
• Salt and pepper from the mill
• ½ tsp curry powder
• Pepper, colorful
• 1 tsp lemon juice
• 1 tbsp oil
• 1 tsp honey
• 1 tbsp parsley, finely chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Thaw the fish and cut into large pieces. Slice the leek. Chop the spring onion into large pieces. Heat the butter, sauté the leek and onion in it, and sprinkle with sugar. Deglaze with the vegetable stock and simmer for two to three minutes. Mix the cream cheese and cream, season with salt, pepper, and curry powder. Place the leek and spring onions in a casserole dish. Preheat the oven to 200°C (top/bottom heat). Mix the honey, lemon juice, and oil. Season with salt and pepper. Drizzle the fish pieces with the honey mixture and place them on top of the vegetables in the casserole dish. Pour the cream cheese, curry, and cream mixture over the fish. Place the casserole dish in the oven and bake for about 15 minutes. Remove the casserole from the oven and sprinkle with mixed pepper and parsley.