Pointed cabbage gratin with pollock

Ingredients for 4 servings:

• 600 g pollock fillet(s), prepared and cut into large pieces
• Salt
• Lemon pepper
• Dill tips
• 2 tbsp oil
• 1 pointed cabbage, cleaned and sliced
• 500 g potatoes, peeled and sliced
• 3 carrots, peeled and sliced
• 200 ml milk
• 100 g herb cream cheese
• 2 tbsp mustard, sweet
• 1 tbsp cornstarch
• pepper
• Nutmeg, freshly grated
• 80 g mountain cheese, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

for a gratin dish, low in calories

Season the fish pieces with salt, pepper, lemon pepper, and dill and fry in heated oil. Remove the fish. Sauté the pointed cabbage, potato, and carrot slices in the frying fat. Pour in the milk, bring to a boil, and simmer covered for 15-20 minutes. Stir in the cream cheese and mustard, thicken with the cornstarch, and season with salt, pepper, and nutmeg. Transfer the vegetable mixture to a gratin dish and arrange the fish pieces on top. Sprinkle with the cheese and bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes.