
Devices & Accessories
Pollock with Potato and Squash Crust with Chablis Sauce
Prep. 20min
Total 1 h
4 portions
Ingredients
Pollock with Potato and Squash Crust
-
red kuri squash peeled, cut in pieces (2 cm)150 g
-
potatoes cut in pieces150 g
-
onions halved40 g
-
lemon juice2 dash
-
medium egg1
-
fine sea salt plus extra to taste1 tsp
-
pollock fillets (approx. 120 g each)4
-
ground black pepper to taste
Chablis Sauce
-
shallot halved30 g
-
spring onions cut in pieces30 g
-
fresh dill (optional) leaves only, plus extra for garnishing (optional)2 sprigs
-
unsalted butter10 g
-
dry white wine (Chablis)50 g
-
cream200 g
-
plain flour10 g
-
vegetable stock cube (for 0.5 l) crumbled1
-
fine sea salt to taste
-
ground black pepper to taste
Difficulty
medium
Nutrition per 1 portion
Calories
355 kcal /
1488 kJ
Protein
27 g
Fat
21 g
Carbohydrates
13 g
Fiber
2.1 g
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