Pollock Fillet with Gorgonzola Sauce

Rinse fish, dry, sprinkle with juice of one lemon and season with salt and pepper. Heat oil in a frying pan and sear fish on both sides. Remove from frying pan, keep warm.

Rinse peppers, remove seeds and cut into strips. Dice onion. Sauté bell bell pepper strips and onion cubes in the frying fat until soft.

Add milk, bring to a boil briefly. Add diced Gorgonzola and sour cream. Bring to boil repeatedly while stirring throughout. Add culinary herbs and season with pepper. Spread sauce evenly over fish.

Serve with: boiled, peeled potatoes and green leaf salad.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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