Pollock with Potato and Squash Crust with Chablis Sauce
TM6 TM5

Pollock with Potato and Squash Crust with Chablis Sauce

3.3 (4 ratings)

Ingredients

Pollock with Potato and Squash Crust

  • 150 g red kuri squash, peeled, cut in pieces (2 cm)
    or butternut squash, peeled, cut in pieces (2 cm)
  • 150 g potatoes, cut in pieces
  • 40 g onions, halved
  • 2 dash lemon juice
  • 1 medium egg
  • 1 tsp fine sea salt, plus extra to taste
  • 4 pollock fillets (approx. 120 g each)
  • ground black pepper, to taste

Chablis Sauce

  • 30 g shallot, halved
  • 30 g spring onions, cut in pieces
  • 2 sprigs fresh dill, leaves only, plus extra for garnishing (optional)
  • 10 g unsalted butter
  • 50 g dry white wine (Chablis)
  • 200 g cream
  • 10 g plain flour
  • 1 vegetable stock cube (for 0.5 l), crumbled
    or 1 heaped tsp vegetable stock paste, homemade
  • fine sea salt, to taste
  • ground black pepper, to taste

Nutrition
per 1 portion
Calories
1488 kJ / 355 kcal
Protein
27 g
Carbohydrates
13 g
Fat
21 g
Fibre
2.1 g

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes

Show all