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🍽️ Delicate Pollack in Creamy Beer Sauce

485 kcal · 30 min · 4 servings

Ingredients

• 1 Pollack (ca. 1 kg, kitchen-ready)
• 150 g Butter
• 500 ml dark beer
• 2 Shallots
• 1 bunch Parsley
• 1 bunch Chervil
• 150 ml Fish stock
• Salt
• Pepper (from the mill)

Instructions

1. 1. Cut the pollack into large, bite-sized pieces.
2. 2. Peel the shallots and chop them very finely.
3. 3. Heat the butter in a deep pan.
4. 4. Sauté the shallots in the hot butter until they are translucent and soft.
5. 5. Add the fish pieces to the pan and sear them well in the butter.
6. 6. Deglaze the mixture with the beer.
7. 7. Season the sauce with salt and pepper.
8. 8. Cover the pan and let the fish simmer on low heat for 10 minutes.
9. 9. Wash the herbs and shake them dry.
10. 10. Chop the herbs coarsely.
11. 11. Remove the cooked fish pieces from the pan and keep them warm.
12. 12. Add the chopped herbs and 150 ml of fish stock to the pan.
13. 13. Bring the sauce to a brief boil.
14. 14. Remove the pan from the heat source.
15. 15. Return the fish pieces to the sauce.
16. 16. Let the fish steep in the sauce for a short moment.
17. 17. Serve the dish immediately.

Nutrition per serving

• kcal: 485
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 6 g