John Myers
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Pollack Fillet in Lemon-dill-cream-mustard Sauce
The perfect pollack fillet in lemon-dill-cream-mustard sauce recipe with a picture and simple step-by-step instructions.
Fish:
- 200 ml Cream 30% fat
- 175 ml Milk 3.8
- 1 tbsp Cucina olive oil
- 2 tbsp Sugar
- 2 Garlic cloves pressed
- 1 tsp Heaped mustard
- Chopped dill
- Salt and pepper
- Red chilli flakes
- 2 size Pollack fillet
- 1 tbsp Cucina olive oil
- Salt and pepper
- 2 Chopped onions
Sauce:
- The sauce is also very easy to prepare. So it is only heated briefly just before serving. It was very beneficial for me because I don’t have that much space on the stove. With 2 large pieces of fillet, I need 2 pans. So, get to work.
- Put the oil in a saucepan and heat it well. Then add the chopped onions and sauté until translucent.
- Now we add the freshly squeezed lemon juice, the milk and cream with the (for once squeezed) garlic. Of course, the mustard shouldn’t be missing either. Let everything simmer briefly.
- Finally, add the finely chopped dill. Season to taste with pepper, salt and chilli flakes. To be on the safe side, check again whether there is enough sugar and lemon juice on it. Possibly admit something again.
Fish:
- Wash the fish, pat dry and season with salt and pepper on both sides.
- Heat the oil in a pan and fry the fish first on the house side for approx. 3-4 minutes, then turn and fry for another 3-4 minutes.
- I made a mirror with the sauce on the preheated plate and placed the fillets on it. There were also boiled potatoes made from new potatoes. Tasted great with a glass of Riesling.
- Unfortunately I forgot to photograph the fish in the pan today, sorry 🙁
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