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🍽️ Pollack in delicate vegetable broth

323 kcal · 30 min · 4 servings

Ingredients

• 1 Carrot
• 1 Garlic clove
• 1 piece Ginger (approx. 2 cm)
• 1 tbsp Olive oil
• Salt
• white Pepper
• 0.5 tsp Sugar
• 1 pinch Cinnamon
• 3 tbsp Lemon juice
• 100 ml Vegetable broth
• Tabasco
• Cornstarch (for thickening)
• 1 Carrot
• 0.5 stalk Leek
• 1 stalk Celery
• 1 small Parsley root
• 800 g Pollock fillet
• 4 tbsp Lemon juice
• 1 tbsp Butter
• 1 l Vegetable stock (or broth)
• 5 Peppercorns
• 1 Bay leaf
• Salt
• Pepper (from the mill)

Instructions

1. 1. Peel the carrot and cut it into thin strips.
2. 2. Peel the garlic and ginger and chop them very finely.
3. 3. Heat oil in a pan and sauté the carrot strips.
4. 4. Add the chopped garlic and ginger and sauté them briefly.
5. 5. Season the mixture with salt, pepper, sugar, and cinnamon.
6. 6. Deglaze the pan with lemon juice.
7. 7. Pour in the broth and bring the sauce to a boil.
8. 8. Refine the flavor with a few drops of Tabasco.
9. 9. If desired, mix some cornstarch with cold water and use it to thicken the sauce.
10. 10. Let the salsa cool down completely.
11. 11. Peel the carrots and slice them.
12. 12. Clean the leek, wash it, and cut it into rings.
13. 13. Wash the celery, clean it, and slice it.
14. 14. Peel the parsley root and dice it finely.
15. 15. Cut the fish into pieces about 8 centimeters long.
16. 16. Drizzle the fish pieces with lemon juice.
17. 17. Melt butter in a pot and sweat the prepared vegetables in it.
18. 18. Pour in vegetable stock and season with pepper and a bay leaf.
19. 19. Bring the broth to a boil and skim off any foam.
20. 20. Pat the fish pieces dry and season them with salt and pepper.
21. 21. Gently place the fish pieces into the hot broth.
22. 22. Reduce the heat and poach the fish for 5 to 8 minutes, depending on the thickness of the pieces.
23. 23. Carefully remove the fish pieces from the broth.

Nutrition per serving

• kcal: 323
• Protein: 37 g · Fett/Fat: 12 g · Carbs: 16 g