For 4 people
For 4 people
Season the pollack fillets with salt and pepper, then quickly coat them in flour.
In a frying pan, heat oil and butter, then cook the pollock fillets for 2 minutes on each side.
Meanwhile, in a small saucepan, bring the cream to a boil over low heat and gradually add the butter, whisking vigorously to create an emulsion.
Season with salt and pepper, then add a squeeze of lemon and chopped chives off the heat.
Coat the pollock fillets with this sauce and serve them with a mixed salad of peas and frozen baby carrots.
Login
