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Pollock with Potato and Squash Crust with Chablis Sauce
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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
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