Pollock in leek cream without dill
Pollock fillets gently cooked on creamy softened leeks and finished with lemon, without dill.
Active time20 min
Cooking25 min
Total40 min
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Ingredients
- 1 lemon
- 400 g leeks
- 150 ml pouring cream
- 600 g hake fillets
- 100 ml water
Preparation
Split the leeks, wash between the layers and thinly slice. Remove any bones from the pollock fillets and squeeze the lemon.
1 lemon400 g leeks600 g hake fillets- knife
- chopping board
Put the leeks and the 100 ml of water in a sauté pan. Cover and cook over a low heat for 12 minutes. Add the cream and cook uncovered for 3 minutes.
150 ml pouring cream100 ml water- sauté pan
Lay the fillets on the leeks, cover and cook gently for 8 to 10 minutes until the flesh is opaque and flakes apart. Remove from the heat and add the lemon juice.
- sauté pan
Allergens
- Fish
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration