Pollock with Cucumber and Mustard Sauce
- For the pollock
- 1 shallot
- 1 Cucumber
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 125 milliliters Vegetable broth
- freshly ground peppers
- 600 grams Pollock
For the sauce: Heat butter in a small saucepan. Stir in flour and cook briefly. Deglaze with cream and milk, bring to a boil, stirring constantly, and add mustard. Simmer for about 15 minutes, then season with salt and pepper.
For the pollock: Peel and mince shallots.
Rinse cucumber, then peel, cut in half lengthwise, remove seeds and cut into thin slices.
Heat butter in a pan and cook shallots and cucumbers. Deglaze with lemon juice and vegetable stock, then season with salt and pepper. Boil, cover and simmer for about 8 minutes.
Cut pollock into pieces and add to pan. Cover and simmer 8 minutes more, until done.
Remove pollock from pan and keep warm. Stir sauce into vegetables and season to taste.
Plate pollock and serve with vegetables.