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Pollock with Potato and Squash Crust with Chablis Sauce
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Pollock with Potato and Squash Crust
-
150
g red kuri squash, peeled, cut in pieces (2 cm)
ou butternut squash, peeled, cut in pieces (2 cm) - 150 g potatoes, cut in pieces
- 40 g onions, halved
- 2 dash lemon juice
- 1 medium egg
- 1 tsp fine sea salt, plus extra to taste
- 4 pollock fillets (approx. 120 g each)
- ground black pepper, to taste
Chablis Sauce
- 30 g shallot, halved
- 30 g spring onions, cut in pieces
- 2 sprigs fresh dill, leaves only, plus extra for garnishing (optional)
- 10 g unsalted butter
- 50 g dry white wine (Chablis)
- 200 g cream
- 10 g plain flour
-
1
vegetable stock cube (for 0.5 l), crumbled
ou 1 heaped tsp vegetable stock paste, homemade - fine sea salt, to taste
- ground black pepper, to taste
- Nutrição
- por 1 portion
- Energia
- 1488 kJ / 355 kcal
- Proteína
- 27 g
- Hidratos de carbono
- 13 g
- Gordura
- 21 g
- Fibra
- 2.1 g
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