Pollock Bordelaise

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

2 spring onions, cut into thin rings
2 tablespoon tarragon, dried
1 tablespoon chervil, dried
140 g butter, soft
100 g breadcrumbs
800 g fish fillet (s) (pollack fillet), frozen (corresponds to 2 packs)
Salt and pepper, freshly ground
Fat, for the shape

Instructions

Grease a flat, rectangular shape, preheat the oven to 200 degrees (gas mark 4).
Place the defrosted pollack fillets in the dish.
Beat the softened butter until foamy, stir in the chopped onions and herbs. Add breadcrumbs, salt and pepper. The mass should be nice and crumbly and no longer runny.
Spread the mixture over the fish fillets and place in the oven for about 30 minutes until the crust is golden yellow and the fish is cooked through.
It goes well with boiled potatoes and cucumber salad.

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.