For 2 people
For 2 people
Place a fish pan over medium heat and add a tablespoon of oil and a small amount of butter.
Season the pollock fillets with salt and pepper, then dust them lightly with flour. Cook them on both sides until golden brown, then remove them from the pan.
Place the pollock fillets on a plate. Remove the cooking oil, then deglaze with the fish stock. Add the cream and mix until smooth. Then stir in the mustard and return the pollock fillets to the pan for 4 to 5 minutes.
Arrange the steaks on a plate and cover them with the sauce.
Sprinkle with chopped dill for decoration and serve.
Login
