John Myers
Pollack with Mustard Sauce
The perfect pollack with mustard sauce recipe with a picture and simple step-by-step instructions.
- 1 Shallot or small onion
- 2 tbsp Butter
- 0,5 tsp Flour
- 200 ml Whipped cream
- 1 tsp Medium hot mustard
- 2 tsp Lemon juice
- Salt pepper
- 1 pinch Sugar
- 320 g Pollack fillet
- 1 tbsp Oil
- 3 tbsp Wiener Grießler = double-grip flour
- Finely dice the shallot. Melt 1 tbsp butter in a saucepan. Sauté shallot in it over medium heat until translucent. Dust with 1/2 teaspoon flour and sauté briefly while stirring. Pour in 150 ml of whipped cream and bring to the boil. Let the sauce simmer over a mild heat for 5 minutes.
- Meanwhile, whip 50 ml of whipped cream until stiff. Stir 1 teaspoon of mustard into the sauce. Season the sauce with 1-2 teaspoons of lemon juice, salt, pepper and sugar.
- Wash the pollack fillet, pat dry and cut into 4 equal pieces. Heat 1 tbsp butter and 1 tbsp oil in a coated pan. Season the fish with salt and pepper, turn in flour (Viennese semolina) and fry for 2-3 minutes on each side over medium to high heat.
- Stir the whipped cream into the mustard sauce. Serve the fish with a mustard sauce.
- Boiled potatoes or basmati rice and mixed green salad go well with this.
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