Pollock fillet on spicy carrot and cucumber cream

Ingredients for 2 servings:

• 300 g pollack fillet(s), fresh
• 1 small onion(s)
• 1 large carrot(s)
• ½ cucumber(s)
• some butter
• 2 tbsp olive oil
• 1 tbsp flour
• 150 ml sweet cream
• 2 tbsp, heaped sour cream
• 1 tsp Dijon mustard
• ¼ liter fish stock, strong, alternatively chicken stock or vegetable stock
• ½ lemon(s), juice
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

easy to prepare

Dice the onion and sauté in butter and olive oil over medium heat. Peel the carrot, cut into thirds, and slice into strips using a vegetable peeler. Add to the onions and sauté for 5 minutes. Meanwhile, wash the cucumber, halve it lengthwise, and scoop out the seeds with a teaspoon. Cut the cucumber into slices about 3 mm thick and add to the vegetables in the pan. Sauté for another 5 minutes. Then dust the vegetables with the flour and stir. Add the sweet and sour cream and stir in the hot stock. Cover and simmer gently for about 15 minutes. Add a teaspoon of Dijon mustard and season with white and black pepper and salt. Wash the fish, dry it, season with salt, sprinkle with a little lemon juice, and cut into 3-4 cm pieces. Place it raw on top of the vegetables and sprinkle with freshly ground pepper. Cover the pan and let the fish cook over low heat until cooked through. This takes about 10-15 minutes. Serve with boiled potatoes or rice.