Summary

Ingredients

• 500 g potato (s)
• 300 g carrot (s)
• 400 g fish fillet (s) (saithe)
• 250 ml fish stock or broth
• 100 ml broth
• 125 ml cream
• 40 g butter
• 30 grams flour
• some water
• salt and pepper
• 0.5 ½ lemon (s), juice from it

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Instructions

1. Wash and peel the potatoes and carrots. Cut the vegetables into slices, halving or quarters depending on the size. Cook together in a little salted water for about 15-20 minutes until soft.
2. Wash the pollack fillet, dice it into 2-3 cm pieces and let it steep in a small saucepan in 250 ml fish stock or stock (you can also use a mixture of both).
3. Place a colander in a deep container. Pour off the cooked vegetables and fish into the colander, the cooking liquid will be caught in the deep container (you will need it later).
4. Melt 40 g of butter and sauté 30 g of flour in a saucepan that is big enough to hold the whole dish later. Deglaze the vegetables and fish with a little cooking liquid, stirring vigorously with the whisk. Gradually add all of the cooking liquid, always stirring vigorously so that no lumps form. Add the cream and stir again.
5. You can now add another 100-200 ml of stock to the sauce, depending on the desired consistency. Season well with salt, pepper and lemon juice.
6. Put the fish and vegetables back into the sauce, mix and reheat.
7. Serve in deep plates.