Pollock in Champagne Sauce

Basmati Rice

• 1300 g water
• 1 - 1 ½ tsp fine sea salt, to taste
• 30 g olive oil
• 300 g basmati rice

Pollock in Champagne Sauce

• 6 pollock fillets, (approx. 150 g each)
• 2 pinches fine sea salt
• 4 pinches ground black pepper
• 40 g shallots, halved
• 100 g unsalted butter, diced
• 1 fish stock cube (for 0.5 l), crumbled
• 100 g water
• 170 g Champagne
  or white sparkling wine (e.g. Cava, Prosecco)
• 3 Tbsp double cream
• 5 egg yolks, from medium eggs