in Recipes

Pollock fillet Joinville

updated

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Ingredients for 3 servings:

  • 450 g pollock fillet(s)
  • lemon juice
  • Salt
  • 50 g butter
  • 250 g shrimp(s)
  • 250 ml broth
  • Parsley
  • pepper
  • 1 egg yolk
  • 2 tbsp cream

Instructions

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

without mushrooms

Cut each fillet into 3 pieces, drizzle with lemon juice, and season with salt. Heat the butter in a pan and sear the fish. Add the shrimp and sear for a few minutes. Add the stock and sauté the fish and shrimp until tender, about 10 minutes. Remove the fish from the stock and blend the sauce with the egg yolk and cream. Season the sauce with parsley, salt, and pepper, and pour it over the prepared fillets.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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