Pollock Fillet
with herb and nut crust
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
411
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 411 kcal | (20 %) | ||
| Protein | 28.9 g | (29 %) | ||
| Fat | 25.6 g | (22 %) | ||
| Carbohydrates | 16 g | (11 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 bunch parsley
- 1 bunch Dill
- 50 grams breadcrumbs
- 50 grams Hazelnuts (grated)
- 4 Tbsps Mustard (medium hot)
- 50 grams softened butter
- salt
- freshly ground peppers
- 4 slices Pollock (125 grams)
- 2 Tbsps lemon juice
- 150 grams Crème fraiche
- 100 grams cream
- 1 Tbsp Vinegar
- 250 milliliters Broth
- 1 tsp cornstarch
Preparation steps
1.
Rinse the parsley and dill and chop finely. Mix the herbs with the breadcrumbs and hazelnuts and stir in 2 tablespoons mustard and butter. Season the mixture with salt and pepper.
2.
Rinse the fillets carefully, pat dry, season with salt and pepper and drizzle with lemon juice. Spread the herb and nut mixture on the fillets and gently press in.
3.
Stir in the crème fraîche with the cream, 2 tablespoons mustard, vinegar and the broth and bring to a boil. Mix the cornstarch with a little cold water and stir in to thicken the sauce.
4.
Preheat the oven to 200°C / 400°F (convection oven 180°C, gas mark 3-4, approximately 350°F). Place the fish fillets in an ovenproof dish, pour in the sauce and cook everything in the oven for about 30 minutes. Serve.
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