Gourmet fillet with pollock

Ingredients for 5 servings:

• 1 kg pollack fillet(s), frozen, 5 x 200 g
• 150 g mushrooms, white or brown
• 150 g carrot(s), diced
• 150 g parsley root(s), finely diced
• 150 g red bell pepper(s), diced
• 150 g shallot(s), finely diced, approx. 10 pieces
• 200 ml dry white wine
• 200 ml vegetable stock, unsalted
• 150 g Dijon mustard
• 50 g Parmesan, grated
• 1 tbsp, heaped sugar
• 2 pinches of white pepper, ground
• 1 tsp, crushed paprika powder, sweet
• n. B. Salt
• 2 tbsp oil for frying
• 200 g cheese, grated, mildly spicy
• 50 g Parmesan, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

topped with a delicious vegetable-cheese-mustard sauce

Clean the mushrooms, shallots, and vegetables, cut them into small cubes, fry them in an oiled pan, and caramelize them with the sugar. Deglaze with wine and reduce the heat completely. Then add the stock, paprika, and pepper, and simmer gently for about five minutes. Finally, stir in the mustard and Parmesan cheese. Layer the frozen fillet pieces in a greased baking dish and spread the prepared sauce over them. Place the dish on the middle shelf of the preheated oven. Cook the fillets in a hot oven at 220°C (top/bottom heat) for about 15-20 minutes. Then spread the previously mixed grated and hard cheese over the fillet and bake again in the oven with the grill activated until golden brown. Serve with rice, spaetzle, fried chips, mashed potatoes, or fried potatoes.