Bring vegetable stock and whipping cream to the boil and cook uncovered for 3 minutes. If necessary, thicken with sauce thickener and add mustard. Season with pepper, salt, sugar and juice of one lemon and keep warm. Season pollack fillet with pepper, salt, juice of one lemon.
2. turn pieces first in flour, then in egg and finally in breadcrumbs on the other side. Heat oil and butter in a coated frying pan. Fry fillets in it for 3D4 min on each side until golden brown.
Dill pluck, chop, to the sauce form. Serve sauce and fish garnished with lemon wedges.
Nutritional values
Fat in g: 38
Carbohydrates in g: 30
Preparation time
half an hour
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