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

3.3 ( 4 évaluations )

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Niveau moyen

Temps de préparation 20min

Temps total 1h

Nombre de portions 4 portions

Ingrédients

150 g red kuri squash peeled, cut in pieces (2 cm)
ou 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) (optionnel)
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
ou 1 heaped tsp vegetable stock paste, homemade
fine sea salt to taste
ground black pepper to taste

Infos nut.: par 1 portion
Calories: 355 kcal / 1488 kJ
Protides: 27 g
Lipides: 21 g
Glucides: 13 g
Fibre: 2.1 g