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🍽️ Baked Pollack on Creamy Mustard Carrots

330 kcal · 30 min · 4 portions

Ingrédients

• 600 g carrots
• 1 tbsp olive oil
• 150 ml vegetable broth
• salt
• pepper
• 2 sprigs parsley
• 150 g sour cream
• 1 tbsp medium-hot mustard
• 600 g pollack fillets (kitchen-ready, skinless)

Préparation

1. 1. Peel the carrots.
2. 2. Slice the peeled carrots into thin rounds.
3. 3. Heat one tablespoon of oil in a large pan.
4. 4. Add the carrot slices to the hot pan.
5. 5. Sauté the carrots briefly.
6. 6. Pour the vegetable broth over the carrots.
7. 7. Season the mixture with salt and pepper.
8. 8. Cover the pan with a lid.
9. 9. Let the carrots cook for three to four minutes.
10. 10. Wash the parsley under running water.
11. 11. Shake the parsley dry.
12. 12. Finely chop the parsley.
13. 13. Put the sour cream into a bowl.
14. 14. Add the mustard to the sour cream.
15. 15. Add the chopped parsley.
16. 16. Stir the ingredients into a smooth sauce.
17. 17. Rinse the fish fillets under cold water.
18. 18. Pat the fish fillets dry with a kitchen towel.
19. 19. Season the fish fillets with salt and pepper.
20. 20. Brush a baking dish with the remaining oil.
21. 21. Set aside half of the cream mixture.
22. 22. Stir the other half of the cream mixture into the carrots.
23. 23. Transfer the carrot mixture into the prepared baking dish.
24. 24. Place the seasoned fish fillets on top of the carrots.
25. 25. Pour the remaining cream mixture over the fish.
26. 26. Preheat the oven to 200 degrees Celsius conventional heat.
27. 27. Place the baking dish on the middle rack.
28. 28. Bake the dish for twenty to twenty-five minutes.

Nutrition par portion

• kcal: 330
• Protein: 36 g · Fett/Fat: 16 g · Carbs: 11 g