Pollack Fillet in Dill Sauce

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Drizzle the defrosted fish fillet with a little lemon juice and season with plenty of salt. Peel and roughly chop the onion. Heat some sunflower oil in a deep pan. Steam the onions in it until translucent.
Put the fish fillet pieces on top. Add some water. Simmer with the lid closed over medium heat until the fish is almost done. Carefully lift out the fish fillets and set aside.
Add the cream and the dill tips to the fish stock with the onions. Season with salt and pepper and thicken with a sauce thickener. Let everything simmer together.
Carefully put the fish fillets back into the finished sauce and finish cooking. Serve with mashed potatoes and cucumber salad. Alternatively, potatoes or rice would also work.

About Editorial Staff

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.