Steamed pollock with fresh herb sauce
Time
Preparation time: 45 min.
Cooking or baking time: 45 min.
Total preparation time: 1 hr. 30 min.
This recipe for steamed salmon with fresh herb sauce tasted very delicious and I can recommend the steamed salmon really good conscience each for cooking.
On Saturday is always fish day, because then my fishmonger with the fresh offers at the weekly market. He has a very large selection of all sorts of fish and seafood and sometimes you do not know what to take home from the delicious things.
For me today it was salmon, which this time instead of fried, I steamed in a wine and then he came to the table with a light sauce, which was mixed with many fresh herbs.
Ingredients for 2 persons
- 500 to 600 g of fresh pollock
- 200 ml white wine
- 1 lemon (squeezed)
- Water - optionally fish stock - to fill up the broth
- Laurel leaves, juniper berries
- salt
- some of the lemon juice
- 1 pinch of sugar
Ingredients for the sauce:
- a little butter or margarine
- 3 tablespoons flour
- 100 ml of cream or coffee milk
- something from the fish broth
- Pepper, salt, a little nutmeg
- 1 tsp sharp, coarse Dijon mustard
- 1 pinch of sugar
- a little bit of lemon juice
- abundant fresh herbs like smooth parsley
- Chives, dill, all finely chopped
For the salad dressing:
- 200 ml Greek yogurt natural
- some coffee milk or cream
- Pepper, salt, a little sugar
- a splash of lemon
- 1 small garlic clove diced
- Cut onion into thin rings
- a lot of fresh chopped dill
Further ingredients / side dishes:
- 1 cucumber
- Potatoes after appetite for 2 people as boiled potatoes
preparation
- First, I prepare the fish broth with white wine, water or fish stock to fill up, so that the fish is covered later when placing in the brew. Laurel leaves, juniper berries, a roughly cut onion and salt, as well as some juice from the lemon are also added to the broth. This is then vigorously boiled and kept hot on low heat.
- In the meantime I prepare the sauce: First I hacked the fresh herbs and put them aside. The butter / margarine is now melted in a saucepan, the flour is stirred in and topped up with cream or coffee milk, as well as with some of the broth. Now it is seasoned with pepper, salt, a pinch of nutmeg and a little lemon juice, in addition to a teaspoon sharp, as coarse Dijon mustard, a maximum of a coated TL sugar and finally the chopped herbs are added. Now the sauce should not boil anymore, just keep it warm.
- Of course I have already peeled the potatoes, put them on and salted them. The cucumber is also peeled and sliced.
- Approximately 15 minutes before completion of the other side dishes / ingredients, I give the chopped salmon in the hot fish broth and let it to serve even pull. The fish should not cook, because then it is dry and breaks very fast.
- The salad dressing I prepare from 200 ml of Greek natural yogurt, smooth with a little cream or coffee milk, some sugar, salt, pepper, a little lemon juice and a very small diced garlic clove and fresh chopped dill.
- When the fish has even been pulled, it can be prepared and eaten.
I wish you all a good appetite!
