Poached pollock with apple, horseradish and nut sauce

Ingredients for 2 servings:

• 300 g pollock fillet(s)
• 125 ml water
• ½ tsp salt
• 6 peppercorns
• 30 g onion(s), finely chopped
• 1 bay leaf
• 125 ml white wine, dry
• 1 tbsp lemon juice
• 120 g tagliatelle pasta
• 1 tbsp butter
• 1 tbsp, str. Flour, smooth
• 80 ml cream
• 80 ml brew, strained
• ½ large apple, sour, grated
• 2 tbsp horseradish, grated
• 1 tbsp, heaped walnuts, grated

Instructions

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

Simmer the water with salt, peppercorns, onion, bay leaf, wine, and lemon juice in a wide pan for 7 minutes. Cut the pollock fillet into portions, place them in the stock, and let them simmer covered for 15 minutes over low heat. Remove the fillet pieces, cover, and keep warm. Cook the tagliatelle according to the package instructions. Melt the butter in a saucepan and allow it to foam. Briefly sauté the flour, pour in the stock and cream, and bring to a boil while stirring. Add the apple and simmer for 5-8 minutes until a creamy sauce forms. Stir in the horseradish and nuts, and season with salt and pepper.