Read on below ad
Steamed Pollack with Vegetable Sauce
(0 votes)
Difficulty:
moderate
Preparation:
45 min.
Preparation
Read on below ad
Read on below ad
Ingredients
for
4
- 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
Preparation steps
1.
Preheat the oven to 200ºC (approximately 400ºF).
2.
For the main dish, rinse the anchovy fillets, pat dry and chop coarsely.
3.
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.
4.
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.
5.
To serve, season with salt and pepper. Transfer to bowls and garnish with parsley.
Serve with toasted bread and butter.
Read on below ad