Pollock with Herb Crust & Winter Vegetables
45 min
Fish
20154
For 2 Portions
600 g
pointed cabbage
300 g
parsnip
250 g
pollock fillet
250 ml
apple juice, cloudy
50 g
breadcrumb
6 sprig(s)
thyme, fresh
5 g
parsley, fresh
2
carrot
2 sprig(s)
rosemary, fresh
1/2
lemon
40 g
butter
2 pinch(es) of
nutmeg, ground
2 tbsp
olive oil
1 clove(s)
garlic
1 leaves
bay leaf
1/4 tsp
white pepper
sea salt
pepper
1. All set?
2. Defrost pollock fillet.
3. Peel and roughly chop carrots.