Pollock on Leek in Cream

The beef noodle soup I had planned for the weekend was a healing gift to my sick friend. I had to look for something else to cook.

The early morning grocery run let me stop at the fishmonger. Pollock was on sale today. I choose a medium sized filet. 

Without any idea what to do with it, I discovered that my breadcrumb box was nearly empty. To bread the fish, I had to put old baguette and breadrolls in the Thermomix to produce breadcrumbs.

Job done and the box was nearly filled to the top. But I did not use any breadcrumbs for my pollock later. I went just with some fish seasoning and pepper. 

Recipe for 1:

220 g pollock filet

150 g leek, the white part

 1 tbsp olive oil

50 ml double cream, 50 ml veg stock, 2 tbsp Noilly Prat

Salt,pepper, fish seasoning

Cooked rice as a side

Cut the leek in 1/2 cm discs and wash them. In a wide pan heat up the olive oil and sautee the leek for 8 min. Season at the start with salt and pepper. Last, add Noilly Prat.

Add double cream and veg stock and let that cook 2 min.

Season the pollock and scrape the leek to the side of the pan and set the fish in. Reduce the heat to medium and cover the pan with a lid. After 4 min, turn the fish and cook covered until done.

Reheat the rice and serve everything together.