Pollock in cress sauce

Ingredients for 4 servings:

• 800 g potatoes
• 600 g carrot(s)
• 4 pollack fillets (Köhler) each approx. 150 grams
• 1 small lemon(s), the grated peel and some juice
• 250 g shallot(s)
• 80 g butter
• 1 tsp sugar
• 200 ml vegetable stock
• 100 ml dry white wine
• 200 g sour cream
• e.g. salt and pepper
• n. B. Honey
• 1 box of cress

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

The fish cooks in the sauce

Peel the potatoes and carrots. Quarter the potatoes and cook in salted water for 20 minutes. Cut the carrots into approximately 1 cm thick slices, and peel and finely dice the shallots. Drizzle the fish fillets with lemon juice. Sauté half of the shallots in 40g butter, add the carrot slices and 1 teaspoon of sugar, let them sweat briefly, and then pour in the vegetable stock. Cook the carrots for about 6 minutes. This depends on the thickness of the slices. The stock should be evaporated by the end. Heat the remaining butter in another pan and sauté the remaining shallots until translucent. Add the lemon zest, deglaze with the wine, and bring to a boil. Add the fish fillets to the sauce and cook over low heat for about 2 to 4 minutes on each side. This also depends on the thickness of the fillets. Drain the potatoes and keep warm. Season the carrots with salt and pepper. Remove the fish from the pan and keep warm; a piece of aluminum foil is sufficient. Stir the sour cream into the sauce, season with salt and pepper, and perhaps a little honey. Add two-thirds of the cress to the sauce just before serving. Divide the carrots and potatoes among plates, add the fillets, and pour the sauce over them. Sprinkle with the remaining cress.