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Jules pollock with ham and vegetable topping and herb sauce

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Ingredients for 4 servings:

  • 4 fish fillet(s) (pollock), depending on size
  • 8 slice(s) Black Forest ham
  • Broccoli, 8 florets
  • 8 cocktail tomatoes
  • 1 cup whipped cream
  • 2 tsp pesto (basil)
  • Salt
  • basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Halve the fish fillets, place them in a baking dish, and top with ham, broccoli, and tomatoes. Mix the whipped cream with the basil pesto and season with salt. Then pour the cream over the fillets. Sprinkle with a few fresh basil leaves and cover with aluminum foil. Bake at 180°C (convection oven) for about 45 minutes. We served it with tagliatelle pasta.

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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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