Recipes
155
Pollock, Viennese style
Preparation time: 60–70 minutes
Serves 4
Ingredients
600 g pollock fillet (3 fillets, 200 g each)
Juice of one lemon
125 g crème fraîche
50 g pickled gherkins
10 g capers
30 g streaky bacon
1 tbsp mustard
1 tsp grated Parmesan cheese
Accessories
Ovenproof dish, approx. 20 x 30 cm
Method
Rinse the fish fillet, pat dry and drizzle
with lemon juice. Place one fillet in the
greased casserole dish and coat with
half of the crème fraîche.
Rinse the gherkins and capers. Then
dice the bacon and the gherkins and
mix with the chopped up capers.
Place a third of the gherkin mixture on
top of the fish fillet. Then place a
second fillet on top. Coat with mustard
and another third of the gherkin
mixture.
Top this with the last fish fillet, coat with
the remaining crème fraîche and then
the rest of the gherkin mixture. Scatter
Parmesan over the top and bake.
Setting
Oven function: Moisture plus
Number/type of bursts of steam: 2
Temperature: 160–170 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
10 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 30–40 minutes
