Compatible versions
Pollock with Potato and Squash Crust with Chablis Sauce
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
- Fiber
- 2.1 g
In Collections
Alternative recipes
Sea Bass with Lemon & Herb Couscous
35 min
Cod with citrus butter
50min
Braised Cod with Thyme and Lemon
40 min
Baked Parmesan Fish with Sweet Potato Mash
45min
Crispy Hake with Sous-vide Cauliflower Purée and Pancetta Crisps
1h 30min
Garlic Potatoes with Caraway
1h
Smoked Salmon, Avocado and King Prawn Salad
20min
Steamed Sea Bass with Watercress Orange Couscous
35 min
Cod with Pistachio and Couscous
30min
Cod with Garlic Caramel Sauce
50min
Salmon en Croute with Lemon Risotto
45min
Dauphinoise Potatoes
50min