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Pollock fillet with creamed leeks and potato dumplings

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Ingredients for 4 servings:

  • 400 g fish fillet(s) (pollock)
  • 2 tbsp lemon juice
  • Salt and pepper, from the mill
  • 1 pack of ready-made potato dumpling mix
  • 500 ml water
  • 2 tbsp chives, cut into rolls
  • 700 g leek
  • 2 tbsp oil
  • 1 tbsp flour
  • 125 ml cream
  • 250 ml water
  • 2 tbsp sauce thickener, light
  • some nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Drizzle the pollock fillet with lemon juice, season with salt, and pepper. Stir the potato dough and chives into 500 ml of cold water. Form the potato dough into approximately 16 dumplings and let them simmer in boiling salted water for approximately 10 minutes. Trim, rinse, and finely chop the leek. Sauté in 1 tablespoon of oil. Add 250 ml of water and sauté for approximately 8 minutes. Pour the cream over the leek, thicken, and season to taste. Coat the fish in flour and fry in the remaining oil. Serve everything.

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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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