Pollock with potato crust

Ingredients for 4 servings:

• 600 g fish fillet(s) (pollock fillet)
• 350 g waxy potatoes
• 800 g pumpkin(s) (Hokkaido)
• 250 ml vegetable stock
• 200 ml cream (Cremefine)
• 3 tbsp butter
• 1 tbsp flour
• 1 onion(s)
• 4 tbsp parsley, chopped
• ½ tsp cardamom, ground
• 8 tsp horseradish
• oil
• Salt
• pepper

Instructions

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

with parsley sauce and pumpkin wedges

Dice the onion and sauté in 1 tbsp butter. Stir in the flour and after 2 minutes, add 200 ml each of vegetable stock and cream, and continue to simmer briefly. Season with salt, pepper, and parsley. Clean and deseed the pumpkin and cut into 2 cm wedges. Heat 2 tbsp butter in a pan and brown the pumpkin all over. Pour in 50 ml of vegetable stock. Season with salt, pepper, and cardamom. Cut the pollock into 4 pieces and brush each with 2 tsp horseradish. Peel and wash the potatoes, coarsely grate them, season with salt and pepper, and place them on the fish, pressing down. Heat oil in the pan. Fry the fish, potato-side down, for about 5 minutes over medium heat. Turn and continue to fry for about 2-3 minutes. Serve with the sauce and the pumpkin wedges.