Smoked Pollock with Creamy Egg Sauce
Main Dishes • European
Description
Smoked Pollock with Creamy Egg Sauce
Ingredients
- Fillet of Sturgeon 2 pieces
- Milk 10 fl oz
- Onion 1 head
- Butter 0 oz
- Wheat Flour 0 oz
- Sour Cream 0 oz
- Chicken Egg 1 piece
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Place the fish in a heatproof dish, pour milk over it, and bake in the oven for 20 minutes.
Step 2
Meanwhile, in a skillet, melt the butter and sauté the finely chopped onion until soft. Add the flour and the milk from the fish. Slowly bring to a boil, stirring constantly, and cook until thickened. Boil the egg hard, cool it, peel, and finely chop it, then add it to the sauce. Finally, stir in the sour cream.
Step 3
Place the fish on a plate and drizzle with the sauce.
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