Pollack Fillet in Herb Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg fish fillet (s) (pollack fillet)
- 1 lemon (s)
- 5 tablespoon butter
- 3 tablespoon flour (heaped)
- 0.25 liter ¼ milk
- 5 tablespoon broth, clear (instant)
- 1 packet herbs, frozen
- Salt and pepper, whiter
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Wash the fish fillet under running water, remove any bones and pat dry. Squeeze the lemon and drizzle the juice over the fish, let it stand for a while, then season with salt. Place the fish in a greased ovenproof dish.
- Melt 4 tablespoons of fat in a saucepan, stir in the flour and let it froth. Deglaze with milk and ¼ l water. Bring to the boil while stirring. Stir in the clear broth and herbs. Taste the sauce with salt and pepper.
- Spread the herb sauce on the fish. Spread the remaining fat on top in flakes. Bake in the preheated oven at 200 degrees on the middle rack for about 30-40 minutes.
- Boiled potatoes and cucumber salad go well with this.
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