Pollack Fillet with Leek and Onion Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s) (pollack fillet)
- 2 leeks
- 2 large onions
- 2 cloves garlic
- 2 tablespoon flour
- 200 ml cream
- 200 ml water
- pepper
- salt
- 1 teaspoon vegetable stock, clear (powder)
- 1 tablespoon oil
- 25 g parmesan cheese
Print Recipe
Pin Recipe Instructions
- Cut the leek and onion into thin rings, chop the garlic through a press or finely. Heat the oil in the pan and sauté the leek, onion and garlic over medium heat. After a few minutes, sprinkle the flour over the vegetables and roast them briefly, pour on the cream, stir well so that it binds without clumping, just pour in enough water until the sauce appears creamy. At the end stir in the parmesan and the spices to taste. Sauce should still be creamy. Put the fish fillet in a greased casserole dish and pour the sauce over it. In the oven at 200 degrees for about 20 minutes.
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