A simple recipe for tender pollock served on a bed of fennel and potatoes with a spicy cream sauce. Everything is rounded off with a touch of lemon zest, which pairs wonderfully with the pollock.
This classic recipe makes a delicious pollock with fennel in a Römertopf clay baker. With potatoes and a cream sauce, it’s a real treat.
Servings 1
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hours 5 minutes
Ingredients:
- 1 pollock fillet
- some oil for frying
- 200 ml cream
- 40 g gouda
- salt
- pepper
- 1/4 zest of a lemon
- 1 fennel bulb
- 5 new potatoes (small potatoes)
- 1 shallot
Instructions:
- Preheat the oven to 200°C and soak the Brick.
- First, sear the pollock in some oil, then set aside.
- Cut the potatoes into approximately 0.5 cm thick slices. Also, cut the fennel (remove the green parts and possibly the outer wilted leaves beforehand) lengthwise into slightly thicker slices, then halve these again lengthwise. Finely dice the shallot and fry everything together in the same pan in some oil until the potatoes start to soften. Now fill the vegetables into the Brick.
- In the now empty pan, briefly bring the cream to a boil with the spices, Gouda, and lemon zest until the Gouda has dissolved. Pour the cream sauce over the contents of the Brick and bake everything in the preheated oven for 30 minutes.
- Then place the pollock on the vegetables and bake for another 10-15 minutes. Before serving, salt the pollock again vigorously and sprinkle with some pepper.
A simple recipe for tender pollock on a bed of fennel and potatoes with a spicy cream sauce. Everything is rounded off with a touch of lemon zest, which pairs wonderfully with the pollock.
In the Römertopf Bricknic, the fish stays wonderfully juicy and the vegetables cook or steam gently.
Recommended Product: Römertopf 11305 Clay Roaster