Pollock with Julienned Vegetables and Potatoes
- 8 pcs Pollock ( about 100 grams or 3 1/2 oz)
- 8 medium-sized, waxy potatoes
- 4 carrots
- 400 grams Daikon radish
- 400 milliliters white wine
- 2 bay leaves
- 3 Tbsps butter
- 4 Dill
- grated Lemon peel
- freshly ground, white peppers
Peel the potatoes and cook in salted water for about 30 minutes.
Rinse the fish fillets and pat dry.
Rinse the dill, remove leaves from large stems and chop finely.
Peel carrot and radish and julienne (about 8 cm strips) (approximately 3 inches). Blanch in salted water briefly and drain. Reserve 4 tablespoons of the cooking water.
Bring 300 ml (approximately 1 1/4 cup) of white wine, 200 ml (approximately 3/4 cup) of water, dill and bay leaves to boil in a pot. Place the fish fillets in a steamer and place on top of the liquid. Close the lid and steam for about 6-8 minutes on a low heat.
Meanwhile, sauté carrots and radishes in butter, lemon zest, remaining white wine and reserved cooking water for about 2 minutes. Season with salt and pepper. Arrange vegetables in portions on warmed plates. Season the fish with salt and pepper and place 2 pieces on each plate of vegetables. Serve alongside potatoes and garnish with chopped dill.