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Ingredients
for
4
Pollock with Cucumber and Mustard Sauce
25 min.
Time:
504
calories
Calories:
Health Score:
77 / 100
Ingredientsfor
- For the pollock
- 1 shallot
- 1 Cucumber
- 2 Tbsps butter
- 1 Tbsp lemon juice
- 125 milliliters Vegetable broth
- salt
- freshly ground peppers
- 600 grams Pollock
- For the sauce
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 250 grams Whipped cream
- 250 milliliters milk
- 2 Tbsps grained Mustard
- 2 Tbsps chopped Dill
Preparation
1.
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.
2.
For the pollock: Peel and mince shallots.
3.
Rinse cucumber, then peel, cut in half lengthwise, remove seeds and cut into thin slices.
4.
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.
5.
Cut pollock into pieces and add to pan. Cover and simmer 8 minutes more, until done.
6.
Remove pollock from pan and keep warm. Stir sauce into vegetables and season to taste.
Plate pollock and serve with vegetables.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 504 cal. | (24 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |