Summary

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

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Instructions

1. 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.
2. Now fry the onions briefly in the olive oil, add the leek and mushrooms and continue to sweat. Salt and pepper lightly.
3. 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.