Pollock fillet with mustard and dill sauce

Ingredients for 4 servings:

• 4 large fish fillet(s) (pollock fillet) or 8 small, frozen
• Flour
• salt and pepper
• 1 small onion(s) , small
• butter
• 1 tsp vegetable stock, heaped, instant
• 250 ml water
• 2 tbsp sweet cream
• 3 tsp mustard
• 1 tsp dill, frozen
• lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Thaw the pollock fillet, then briefly rinse under running water and pat dry. Season with salt, pepper, and lemon juice on both sides and dust with a little flour. Melt the butter in a hot pan and cook the pollock fillets. Meanwhile, dice a small onion and heat 1 teaspoon of butter in a saucepan. Sauté the onion until translucent. Then add a heaped teaspoon of flour and sauté briefly. Dissolve the vegetable stock in the 250ml hot water and deglaze the roux with it. Allow to reduce slightly. Season to taste with salt, pepper, mustard (more or less to taste), and cream. Finally, I always add 1 heaped teaspoon of dill. Serve the pollock fillet with the sauce. Serve with potatoes or rice.