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Pollock in Champagne Sauce
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Pollock in Champagne Sauce

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Ingredients

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

Nutrition
per 1 portion
Calories
3449.7 kJ / 824.5 kcal
Protein
71.2 g
Carbohydrates
42.6 g
Fat
36.8 g
Saturated Fat
15.4 g
Fibre
0.9 g
Sodium
1177.9 mg

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