Pollock with Potato and Squash Crust with Chablis Sauce
TM5 TM6

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)
  • 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
  • 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
Cholesterol
150 mg
Fibre
2.1 g

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