Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g taliatelle
- 800 g pollack fillet (s)
- some lemon juice
- 50 grams flour
- 2 tablespoons oil
- salt and pepper
- 1 large leek stick (s)
- 20 g butter
- 400 ml vegetable stock
- 250 ml milk
- 3 tablespoon mustard
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet.
- Cut the fish into 8 pieces. Season with salt and pepper and drizzle with a little lemon juice. Put 30 g flour in a deep plate and roll the fish in it.
- Heat the oil and fry the fish in it for 3 - 4 minutes.
- Cut the leek into fine rings and sauté in the butter. Dust with the remaining flour and sweat. Pour in the milk and stock while stirring. Bring to the boil and simmer for approx. 1 min. Stir in the mustard. Season to taste with salt and pepper.
- Serve the leek with fish and pasta.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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