Pollock loin from the roasting bag on wild garlic cream

Ingredients for 4 servings:

• 800 g pollock fillet(s) (pollock loin), whole
• 2 onions
• 3 garlic cloves
• 2 carrots
• 1 bunch of wild garlic
• 200 ml white wine
• 200 ml cream
• e.g. vegetable broth
• 1 lemon(s), the juice
• 3 dashes Worcestershire sauce
• Salt
• 1 tsp mustard, hot
• pepper
• Chili powder or cayenne pepper
• Clarified butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Wash the pollock, rub it with 2/3 of the lemon juice, and season with salt and pepper. Preheat oven to 180°C. Chop the onion and garlic and sauté in clarified butter. Cut the carrot into julienne strips and add to the onions and garlic. Sauté for about 5 minutes until soft. Finely chop the wild garlic, reserving a few leaves. Deglaze with the white wine. Add the cream. I always use Italian panna cucina; it makes the sauce thicker, which is why I always add a little vegetable stock. Add the finely chopped wild garlic. Season the sauce with salt, pepper, Worcestershire sauce, chili powder, mustard, and the remaining lemon juice and bring to a boil briefly. Pour the sauce into the roasting bag. Place the fish on top, seal the roasting bag according to the instructions, and cut a slit in the top. Place the sealed roasting bag in the oven for 25 minutes. Serve the fish. Sprinkle with the remaining wild garlic and serve. Tagliatelle, rice or potatoes go well with it.