Pollock fillet with broccoli and cheese topping

Ingredients for 4 servings:

• 800 g pollack fillet(s), frozen, 4 x 200 g
• 1 head of broccoli
• 1 medium-sized carrot(s), diced
• 5 shallots
• 30 g hazelnuts, ground
• 30 g Parmesan, freshly grated
• 2 tbsp oil for frying
• ½ tsp nutmeg, freshly grated
• 1 pinch(s) white pepper, finely ground
• n. B. Salt
• 200 g cheese, grated, mildly spicy

Instructions

Working time approx. 35 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Oven cooked and baked without the addition of artificial flavors

Separate the broccoli florets, peel the stalks, and remove any woody parts. Clean and finely dice the carrot and shallots. Simmer the florets with the nutmeg in a little salted water until al dente. Remove with a slotted spoon, rinse in cold water, and then drain in a sieve. Add the cleaned and roughly chopped stalks to the cooking broth and cook until tender, then rinse and drain. Heat the oil in a small pan and fry the shallots and carrot cubes until soft. Then transfer this mixture to a blender with the broccoli stalks and puree everything with an immersion blender until creamy. Stir in the pinch of pepper, the grated nuts, and the Parmesan cheese, and season to taste with salt. Arrange the frozen fish fillets in a baking dish, top with the broccoli florets, and spread the cream on top. Cook in a preheated oven on the middle rack at 220°C (top/bottom heat) for approximately 15-20 minutes. Sprinkle with grated cheese and grill until golden brown. The fillet is now ready to serve. Serve with rice, spaetzle, or mashed potatoes.