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Ingredients
Steamed Pollack with Vegetable Sauce
- For the main dish
- 10 Anchovy fillet
- 1 Tbsp chopped mint
- 8 garlic cloves
- 4 Pollack filets (200 g each)
- Pastry flour (for dusting)
- 4 Tbsps olive oil (extra virgin)
- 4 shallots
- 2 stalks Celery
- 1 carrot
- 300 milliliters dry white wine
- 1 can Diced tomatoes (400g)
- 300 milliliters Fish broth
- 3 Tbsps chopped parsley
- salt
- ground black peppers
Preheat the oven to 200ºC (approximately 400ºF).
For the main dish, rinse the anchovy fillets, pat dry and chop coarsely.
Finely shred the mint and purée in a blender with the anchovy pieces and 4 cloves of garlic.
Slice into each pollack fillet 3-4 times and stuff with the anchovy mixture. Dust the pollack with flour.
Heat the oil in a pan and fry the fish briefly. Remove and set aside.
Chop the remaining garlic. Peel and halve the shallots. Trim the celery and cut into thin slices. Peel the carrot and slice diagonally.
Sauté the vegetables in the fish pan, pour in the white wine and broth and bring to a boil. Add the fish fillets and transfer everything to an ovenproof dish. Cook in the oven for about 15 minutes.
To serve, season with salt and pepper. Transfer to bowls and garnish with parsley.
Serve with toasted bread and butter.