Pollock Fillet

with herb and nut crust
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
411
calories
Calories
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
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more nutritional values 
1 serving contains
(Percentage of daily recommendation)
Calories411 kcal(20 %)
Protein28.9 g(29 %)
Fat25.6 g(22 %)
Carbohydrates16 g(11 %)
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
1 bunch parsley
1 bunch Dill
50 grams breadcrumbs
50 grams Hazelnuts (grated)
4 Tbsps Mustard (medium hot)
50 grams softened butter
salt
freshly ground peppers
4 slices Pollock (125 grams)
2 Tbsps lemon juice
150 grams Crème fraiche
100 grams cream
1 Tbsp Vinegar
250 milliliters Broth
1 tsp cornstarch
How healthy are the main ingredients?
MustardparsleyDillsalt
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Preparation steps

1.

Rinse the parsley and dill and chop finely. Mix the herbs with the breadcrumbs and hazelnuts and stir in 2 tablespoons mustard and butter. Season the mixture with salt and pepper.

2.

Rinse the fillets carefully, pat dry, season with salt and pepper and drizzle with lemon juice. Spread the herb and nut mixture on the fillets and gently press in.

3.

Stir in the crème fraîche with the cream, 2 tablespoons mustard, vinegar and the broth and bring to a boil. Mix the cornstarch with a little cold water and stir in to thicken the sauce.

4.

Preheat the oven to 200°C / 400°F (convection oven 180°C, gas mark 3-4, approximately 350°F). Place the fish fillets in an ovenproof dish, pour in the sauce and cook everything in the oven for about 30 minutes. Serve.

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