Pollock fillet with shrimp

Ingredients for 4 servings:

• 4 fish fillet(s) , (pollock fillet)
• 1 lemon(s), the juice and the grated peel
• 400 g shrimp(s), frozen
• 20 g butter
• 1 tbsp tomato paste
• 250 ml chicken broth
• 100 g crème fraîche
• e.g. salt and pepper
• 1 tsp dry vermouth, e.g. Noilly Prat
• 1 tsp cornstarch
• 2 tbsp clarified butter
• some flour

Instructions

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

Rinse the pollock fillets in cold water, pat dry, and drizzle with lemon juice. Thaw the prawns, then rinse and pat dry. Heat the butter in a pan, stir in the tomato paste, mix well, and fry briefly. Pour in the stock while stirring and simmer for about 5 minutes. Now stir in the crème fraîche, season the sauce with salt, pepper, vermouth, and grated lemon zest. Mix a teaspoon of cornstarch with a little water until smooth, stir into the sauce, and bring to a boil briefly until the starch thickens. Season the fish fillets with salt and pepper, and coat them in flour. Fry in the clarified butter over medium heat for about 2-3 minutes on each side. Add the prawns for the last 2 minutes and fry on both sides. Alternatively, you can let the prawns cook briefly in the sauce. Serve the pollock fillets with the prawns and sauce. Boiled potatoes go well with the sauce.