Pollock in cress sauce

Ingredients for 2 servings:

• 2 pollack fillets, each approx. 120 – 150 g
• 1 lemon(s), zest and juice
• 1 onion(s)
• 20 g butter
• 100 ml dry white wine
• 100 ml vegetable stock
• 100 g crème fraîche
• n. B. Salt and pepper, from the mill
• 1 box of cress

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

a light spring dish

Rinse the fish fillets and pat dry. Drizzle with a little lemon juice, season with salt and pepper. Trim the cress from the stems with scissors. Heat the butter in a pan and sauté the diced onions until translucent. Add the grated lemon zest and deglaze with the white wine, then bring to a boil and reduce slightly. Now add the vegetable stock, add the fish and simmer over low heat for about 7 minutes until cooked through. Remove the fish from the pan and keep warm. Reduce the stock again slightly, then stir in the crème fraîche and bring to a boil. Season with salt and pepper, if desired, and add the cress. Serve the sauce with the fish. Serve with mashed potatoes, boiled potatoes, rice, or baguette.