Description
In this sauce, of course, any fish will be delicious. But I would like a little "rehabilitate" Pollock. We have, for some reason, this fish is considered "impoverished" and "cat", but in fact it is a very useful marine fish, not greasy and tender. Try.
Ingredients
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Pollock
300 g
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Carrots
1 piece
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Onion
1 piece
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Garlic
2 tooth
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Dill
0.5 coup
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Cream
200 ml
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Mustard
1 tsp
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Salt
Cooking
Fish rinse well, Pat dry with paper towel, cut into pieces.
Onion cut into quarter-rings, carrots to RUB, garlic RUB on a small grater, dill finely chop, add the mustard.
Pour vegetables and cream, season with salt to taste. Mix well.
In a fireproof dish and lay the fish, pour the sauce and send in preheated oven for 25-30 min at temperature of 180 gr.
After the allotted time remove from the oven and enjoy the delicate, creamy fish.
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