Pollock Fillet with Carrot Vegetables and Mustard Sauce
471 kcal / serving ⏱ 40 min
🍽 2 Servings
Ingredients — 2 Servings
- 400 g Carrots
- 1 tsp Olive oil
- Pepper and salt
- 100 ml Vegetable broth
- 125 g Crème fraîche
- 2 tsp Mustard
- 350 g Pollock fillet
- 15 g Fresh parsley
Instructions
- 1
Peel the carrots, slice them thinly, and sauté them briefly in a pan with a teaspoon of olive oil.
- 2
Add pepper, salt, and vegetable broth, and let the slices cook for about 5 minutes.
- 3
Chop the parsley, reserving 1/3 for garnish. Mix this with the crème fraîche and mustard.
- 4
Season the fish fillet with pepper and salt.
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