Summary

Ingredients

For the fish:

• 150 g fish fillet (s) (Alaska pollack fillet), frozen
• Pepper, whiter
• Garlic Salt
• 1 tablespoon butter

For the sauce:

• 1 medium shallot (s)
• 0.5 tablespoon ½ olive oil
• 75 ml white wine (Chardonnay)
• 150 ml fish stock
• 75 ml cream
• 0.5 tablespoon ½ cornstarch
• 1 tablespoon butter
• 1 pinch (s) white pepper
• 1 pinch (s) garlic salt
• 1 teaspoon herbs Provence

For the dumplings:

• 0.5 ½ package dumpling dough (dumpling dough boiled potatoes)

Also: for breading

• 1 tablespoon flour
• 2 tablespoon panko
• 1 egg (s), size M

Print Recipe Pin Recipe

Instructions

1. Thaw the pollack fillet, rinse and pat dry. Season the fillet with garlic salt and pepper.
2. Make dumplings from the dumpling according to the instructions on the packet, cook, let cool down briefly and cut into slices.
3. For the sauce, peel the shallot and cut it into small cubes. Put all other ingredients (except cornstarch) in a small saucepan. Bring to the boil and thicken with cornstarch. Keep the wine sauce warm.
4. Build a breading line from flour, whisked egg and panko.
5. Turn the fish fillet in flour, then in a beaten egg and finally in panko. Heat up a pan with the butter. Put the fillet in, turn the dumpling slices in the whisked egg and add. Fry both sides until golden brown. Arrange with the wine sauce and serve.