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Pollock on mustard carrots

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Ingredients for 4 servings:

  • 1 kg carrot(s)
  • 20 g butter
  • 150 ml vegetable stock
  • 1 bunch of parsley
  • 1 cup of crème fraîche (creme cuisine)
  • 1 tbsp mustard
  • 600 g fish fillet(s) (pollock)
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

simple fish dish

Peel and slice the carrots. Sauté in melted butter and season. Pour in the vegetable stock and cook for about 5 minutes. Wash and chop the parsley. Mix with the Creme Cuisine and mustard, and season with salt and pepper. Cut the pollock into four pieces and season with salt and pepper. Stir half of the parsley and cream mixture into the carrots. Transfer to a baking dish and spread out. Place the fish on top and spread with the remaining cream mixture. Cook on the second rack of a preheated oven at 200°C for about 15 minutes. Serve immediately. Serve with boiled potatoes and a green salad.

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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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