German cuisine · Fish & Seafood

Pollock in Dill Sauce

Gently poached pollock fillet in a light cream sauce with plenty of fresh dill and a splash of lemon.

Ingredients · for 4 servings

• 800 g pollock fillet
• 1 bunch dill
• 1 onion
• 200 ml white wine
• 200 ml fish stock
• 200 ml cream
• 30 g butter
• 30 g flour
• 1 lemon
• 1 bay leaf
• Salt, pepper

Instructions

1. Cut the pollock fillet into four equal pieces, pat dry, drizzle with lemon juice, salt and let sit chilled for 10 min.; finely dice the onion and chop the dill, setting the stems aside.
2. Bring white wine, fish stock, diced onion, dill stems and bay leaf to a boil in a wide pan and let simmer uncovered for 5 min. so the broth gains flavor.
3. Lower the heat so the broth barely trembles, add the fish pieces and poach covered for 8–10 min. until the fillet flakes apart easily; then lift out and keep warm.
4. Strain the broth through a sieve, melt butter in the pot, stir in the flour and sauté lightly for 2 min. without letting it color.
5. Gradually pour in the broth and cream, stirring smooth, and reduce for 8 min. until creamy, then stir in the chopped dill and season with salt, pepper and lemon juice.
6. Pour the dill sauce over the fish pieces on warmed plates and serve with boiled potatoes and lemon wedges.