Pollock with Potato and Squash Crust with Chablis Sauce

Name: Pollock with Potato and Squash Crust with Chablis Sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h
Yield: 4 portions
Ingredients: 150 g red kuri squash; 150 g potatoes; 40 g onions; 2 dash lemon juice; 1 medium egg; 1 tsp fine sea salt; 4 pollock fillets; ground black pepper; 30 g shallot; 30 g spring onions; 10 g unsalted butter; 50 g dry white wine; 200 g cream; 10 g plain flour; 1 vegetable stock cube (for 0.5 l); fine sea salt; ground black pepper

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Schwierigkeitsgrad medium

Arbeitszeit 20 Min

Gesamtzeit 1 Std.

Portionen 4 portions

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150 g red kuri squash peeled, cut in pieces (2 cm)
oder butternut squash peeled, cut in pieces (2 cm)
150 g potatoes cut in pieces
40 g onions halved
2 dash lemon juice
1 medium egg
1 tsp fine sea salt plus extra to taste
4 pollock fillets (approx. 120 g each)
ground black pepper to taste

30 g shallot halved
30 g spring onions cut in pieces
2 sprigs fresh dill leaves only, plus extra for garnishing (optional) (optional)
10 g unsalted butter
50 g dry white wine (Chablis)
200 g cream
10 g plain flour
1 vegetable stock cube (for 0.5 l) crumbled
oder 1 heaped tsp vegetable stock paste, homemade
fine sea salt to taste
ground black pepper to taste

Nährwerte: pro 1 portion
Brennwert: 355 kcal / 1488 kJ
Eiweiß: 27 g
Fett: 21 g
Kohlenhydrate: 13 g
Ballaststoffe: 2.1 g