20-30 gluten-free pollock nuggets
1.5 kg mixed root vegetables and potatoes (e.g. parsnips, celeriac and baking potatoes)
300 g mayonnaise
300 g crème fraiche
2 tbsp Dijon mustard
10 sprigs of dill
possibly fresh thyme
salt and pepper
Scrub and roughly cut the root vegetables into sticks.
Turn the vegetables in oil, salt and pepper, and bake in a preheated oven for 20 minutes at 200°C. If you like, sprinkle with fresh thyme before serving.
Mix the mayonnaise with the crème fraiche, Dijon mustard, chopped gherkins and chopped dill, and season to taste with salt and pepper.
Prepare the fish in the oven directly from frozen, approx. 12 minutes at 240°C.
Serve immediately with the baked root vegetables and possibly a green salad.