Pollock with Potato and Squash Crust with Chablis Sauce
TM6 TM5

Pollock with Potato and Squash Crust with Chablis Sauce

3.3 ( 4 ratings )

Ingredients

Pollock with Potato and Squash Crust

  • 150 g red kuri squash peeled, cut in pieces (2 cm)
    or butternut squash peeled, cut in pieces (2 cm)
  • 150 g potatoes cut in pieces
  • 40 g onions halved
  • 2 dash lemon juice
  • 1 medium egg
  • 1 tsp fine sea salt plus extra to taste
  • 4 pollock fillets (approx. 120 g each)
  • ground black pepper to taste

Chablis Sauce

  • 30 g shallot halved
  • 30 g spring onions cut in pieces
  • 2 sprigs fresh dill leaves only, plus extra for garnishing (optional) (optional)
  • 10 g unsalted butter
  • 50 g dry white wine (Chablis)
  • 200 g cream
  • 10 g plain flour
  • 1 vegetable stock cube (for 0.5 l) crumbled
    or 1 heaped tsp vegetable stock paste, homemade
  • fine sea salt to taste
  • ground black pepper to taste

Nutrition
per 1 portion
Calories
355 kcal / 1488 kJ
Protein
27 g
Fat
21 g
Carbohydrates
13 g
Fibre
2.1 g

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