Pollack Loin from Roasting Tube on Wild Garlic Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pollack fillet (s) (pollack loin), whole
- 2 onions)
- 3 clove (s) garlic
- 2 carrot (s)
- 1 bunch wild garlic
- 200 ml white wine
- 200 ml cream
- vegetable broth
- 1 lemon (s), the juice it
- 3 dashes Worcester sauce
- salt
- 1 teaspoon mustard, hot
- pepper
- Chili powder or cayenne pepper
- Clarified butter
Print Recipe
Pin Recipe Instructions
- Wash pollack, rub 2/3 of the lemon juice, season with salt and pepper.
- Preheat the oven to 180 °.
- Chop the onion and garlic and sauté in clarified butter. Cut the carrot into julienne strips and add to the onions / garlic. Steam gently for about 5 minutes.
- Chop the wild garlic, keep a few leaves,
- Deglaze with the white wine. Add the cream. I always use Italian panna cucina, which makes the sauce thick, which is why I always add some vegetable stock.
- Add the chopped wild garlic. Season the sauce with salt, pepper, Worcestershire sauce, chili powder, mustard and the remaining lemon juice and bring to the boil briefly.
- Pour the sauce into the roasting tube. Place the fish on it and close the roasting tube according to the instructions and cut into the top.
- Place the sealed roasting tube in the oven for 25 minutes.
- Serve the fish. Sprinkle with the rest of the wild garlic and serve.
- Tagliatelle, rice or potatoes go well with it.
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