You have an outdated browser

Please update your browser

Update browser
See All Recipes
Cordon Bleu pollack with potato patties, mushrooms and dill sauce

Cordon Bleu pollack with potato patties, mushrooms and dill sauce

  • Alaska Pollock
Time:45 min.
Time:45 min.


10 Cordon Bleu pollack fillets
1,300 g peeled potatoes
300 g peeled celeriac, cut into large chunks
5 dl crème fraiche 38%
5 cloves of garlic, finely chopped or crushed
1 dl olive oil
100 g flour
5 dl full fat milk
5 dl concentrated poultry stock
2-3 tablespoons of finely chopped dill
400 g of your preferred variety of mushrooms, such as button mushrooms.
1 sprig of thyme
2 tsp lemon zest
2 tbsp lemon juice
Freshly ground salt and white pepper

Cooking instructions

Cook 1 kg of potatoes with the celeriac in unsalted water. Pour off the water then add the crème fraiche and garlic. Gently blend the mixture.  Season with salt and pepper. Cover a roasting tray with baking paper and brush with a little oil.  Cut the remaining potatoes into thin strips using a mandolin. Lay out a thin bed of potato strips on the baking paper. Then add the purée and then another layer of potato strips. Repeat this process 3 to 4 times, finishing with a layer of potato strips. Put a piece of oiled baking paper on top of the patty and bake for 45 minutes at 180°C. Then leave somewhere cool. Cut the cooled patty into 10 identical pieces and brown in a frying pan. Arrange the cooked patties on baking paper on a roasting tray.
Mix the olive oil and flour in a saucepan on gentle heat. Ad the milk and stock little by little, while stirring with a whisk.  Season the sauce with dill, salt and pepper.

Cook the finsh in a preheated 190°C oven for 20 minutes. Bake the potato patties during the last 10 minutes of cooking time.
Fry the mushrooms in oil in a hot frying pan for 5 minutes. Add the thyme, lemon zest and lemon juice. Season with salt and pepper.
Serve the fish with the potato patties, mushrooms and dill sauce. Serve immediately with hot bread.

Next recipe: Barbecued cod with green Milan cabbage and almonds