Pollock Roulades with Dill Sauce

Ingredients

• 8 small pollock fillets (about 70 g each)
• 2 pickled cucumbers
• ½ stalk of celery sticks
• 300 ml fish stock
• 100 ml White wine
• 1 tbsp diced shallots
• 1 tsp butter
• Salt
• white pepper
• sugar
• 1 tbsp mustard
• 4 tbsp Lemon juice
• 2 tbsp finely chopped dill
• 150 g whipping cream
• dill sprigs for garnish

Instructions

1. 1.

   Drizzle the pollock fillets with 1–2 tbsp lemon juice and let sit. Slice pickles into thin strips. Wash, trim, and slice celery into thin strips. Pat fish dry, season with pepper, spread a light layer of mustard, top each fillet with a few cucumber and celery strips, then roll up. Secure with toothpicks.

2. 2.

   Sauté shallots in butter until translucent, deglaze with wine and stock, season with salt, sugar, and lemon juice, and simmer gently for 3–4 minutes. Add the fish roulades, cover, and poach for 4 minutes (do not boil). Remove and keep warm.

3. 3.

   Strain the sauce through a sieve, reduce quickly to about 150 ml, then stir in cream, mustard, and dill. Taste and adjust seasoning. To serve, place the pollock roulades in bowls and pour some sauce over them. Garnish with dill sprigs.