Baked Pollack with Nut Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g fish fillet (s) (pollack fillet)
- 1 tablespoon lemon juice
- 20 g hazelnuts
- 0.5 ½ bunch parsley, finely chopped
- 100 g mushrooms, finely chopped
- 400 g leek, cut into rins
- 1 onion (s), diced
- liter ⅛ vegetable stock
- 1 teaspoon mustard
- some salt and pepper, black
- some olive oil
Print Recipe
Pin Recipe Instructions
- First, season the pollack fillet with a little salt and pepper. Finely chop the nuts. Mix nuts, parsley, mustard and 1 teaspoon olive oil to a marinade and pour onto the fillet.
- Now fry the onions briefly in the olive oil, add the leek and mushrooms and continue to sweat. Salt and pepper lightly.
- Spread the vegetables in a gratin dish. Place the pollack on top and pour the vegetable stock over it. Bake everything at 180 ° C for approx. 25 - 30 minutes.
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