John Myers
Pollack Fillets in Mustard and Dill Cream
The perfect pollack fillets in mustard and dill cream recipe with a picture and simple step-by-step instructions.
- 6 piece Saithe frozen
- 1 tbsp Lemon juice
- 2 tbsp Butter
- 2 tbsp Flour
- 250 ml Vegetable broth
- 250 ml Low fat milk
- 250 ml Cream
- 2 tbsp Mustard extra hot
- 2 tbsp Mustard medium hot
- Salt
- Ground pepper
- 1 tbsp Frozen dill
- Let the fish fillets thaw, wash them briefly and pat dry with kitchen paper. Then drizzle with the lemon juice, salt and pepper. Then place the fillets side by side in a greased baking dish. Preheat the oven (top / bottom heat approx. 200 degrees)
- Heat the butter in a saucepan, then stir in the flour with a whisk. Let it froth up briefly. Add the broth in sips and stir in thoroughly. Reduce heat. Gradually add the milk and cream and stir well until you have a creamy sauce. Simmer for a few minutes on the lowest setting. Add the mustard and finally fold in the dill. Salt and pepper to taste.
- Now distribute the sauce evenly over the fish fillets. Place in the preheated oven for about 25-30 minutes.
- Potatoes or rice are best served as a side dish. Today we had a long grain wild rice mix and butter beans with it.
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