Pollock with Potato and Squash Crust with Chablis Sauce

Name: Pollock with Potato and Squash Crust with Chablis Sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h
Yield: 4 portions
Ingredients: 150 g red kuri squash; 150 g potatoes; 40 g onions; 2 dash lemon juice; 1 medium egg; 1 tsp fine sea salt; 4 pollock fillets; ground black pepper; 30 g shallot; 30 g spring onions; 2 sprigs fresh dill; 10 g unsalted butter; 50 g dry white wine; 200 g cream; 10 g plain flour; 1 vegetable stock cube (for 0.5 l); fine sea salt; ground black pepper

3.3 (4 ratings)

Difficulty medium

Preparation time 20 min

Total time 1h

Serving size 4 portions

Ingredients

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

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