Alaskan Pollack with Broccoli in a Cream Sauce
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Features of Alaskan Pollack with Broccoli in a Cream Sauce
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Served as main course. Non-vegetarian dish. Speciality: Reduced Carbs diet.
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Region of Alaskan Pollack with Broccoli in a Cream Sauce
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French
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Ingredients for Alaskan Pollack with Broccoli in a Cream Sauce (Click here for measurement conversion)
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150 gm cleaned Alaskan Pollock Fillets (or any other sturdy White Fish)
100 gm Broccoli Florets
50 gm Shrimp (Gambas) (optional)
20 gm chopped up Shallots
For the Sauce
50 gm fresh Parmesan Cheese
40 ml Cream (7%)
20 ml Milk (half full)
Spices
1 pinch Salt
1 pinch Sugar
1 pinch Dill
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Method for making Alaskan Pollack with Broccoli in a Cream Sauce
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Put olive oil in a pan, heat. Add finely chopped shallots, let them become glassy but beware: do not let burn. Add the cleaned fish (and gambas/shrimp without their shells). Let cook carefully with the lid on top of the pan. Cut the broccoli tops up into really little flowers and add to the heating mix. Once the fish has turned completely white (it shouldn't turn brown, if it does add some cream or water), add the cream and milk and let come to a slight boil. Once boiling, add the parmesan. Add spices to your own liking (you can add some pepper too) and let sauce boil down and become thicker.
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Comments
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Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 1
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