Pollock with Potato and Squash Crust with Chablis Sauce

Name: Pollock with Potato and Squash Crust with Chablis Sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h
Yield: 4 portions
Ingredients: 150 g red kuri squash; 150 g potatoes; 40 g onions; 2 dash lemon juice; 1 medium egg; 1 tsp fine sea salt; 4 pollock fillets; ground black pepper; 30 g shallot; 30 g spring onions; 10 g unsalted butter; 50 g dry white wine; 200 g cream; 10 g plain flour; 1 vegetable stock cube (for 0.5 l); fine sea salt; ground black pepper

3.7 6 évaluations

Préparation 20min

Total 1h

4 portions

Ingrédients

Pollock with Potato and Squash Crust

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

Chablis Sauce

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