Compatible versions
Pollock with Potato and Squash Crust with Chablis Sauce
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Pollock with Potato and Squash Crust
-
150
g red kuri squash, peeled, cut in pieces (2 cm)
or 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
Chablis Sauce
- 30 g shallot, halved
- 30 g spring onions, cut in pieces
- 2 sprigs fresh dill, leaves only, plus extra for garnishing (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
or 1 heaped tsp vegetable stock paste, homemade - fine sea salt, to taste
- ground black pepper, to taste
- Nutrition
- per 1 portion
- Calories
- 1488 kJ / 355 kcal
- Protein
- 27 g
- Carbohydrates
- 13 g
- Fat
- 21 g
- Fibre
- 2.1 g
In Collections
Alternative recipes
Salmon with Mango Sauce, Flat Green Beans and Carrots
1 Std.
Cod with citrus butter
50 Min
Lemon, Mascarpone and Artichoke Tagliatelle
30 Min
Creamy vegetable soup, steamed chicken with vegetable tagliatelle and mustard sauce
45 Min
Mediterranean Turkey Roulades
45 Min
Lemon Curd and Nectarine Tart (TM5)
No ratings
Prawn Saganaki with Feta
35 Min
Pasta Salad with Trout and Vegetables
45 Min
Salmon in Mushroom Cream Sauce with Potatoes
50 Min
Potted Eggs with Spinach and Bacon
30 Min
Pasta Salad with Cod and Tartare Sauce
1 Std. 45 Min
Cheddar and Stilton Soufflé Omelette
20 Min