Pollock with Chestnuts and Cranberries

Ask your fishmonger to fillet the fish. You will need the bones for the fumet. Rinse the vegetables and remove the peel. Cut the onion, carrot and celery into large cubes. Chop shallots. Heat chestnuts in vegetable soup for 5 min.

For the fumet: In a Reindl, in 10 g butter and 1 tbsp oil, sauté the vegetables with the peeled garlic clove and herb bundle for 5 min. Pour red wine over it. Cover and cook at low temperature for 30 minutes. For the sauce: in a Reindl, heat the chopped shallots, crushed pepper and paradeis pulp in boiling hot vinegar until the vinegar evaporates. Add the fumet to the red wine form. Reduce to 10 centiliters of liquid. Using a whisk, stir the remaining butter, cut into chunks, into the sauce. Add cranberries and 1 tbsp cognac. Keep warm in a water bath. In the oil, fry the fish fillets for 2 min. on each side until golden brown.

Season lightly with salt. Bring the fish to the table on the spot on a heated platter, surrounded by chestnuts. Pour the cranberry-wine sauce over them.

You can also use wild currants instead of cranberries.

– Country : France – Takes approx. : 01 h 00 min – Cooking time : 50 min – Prep. tz. : 10 min – Difficulty : Easy – Price : Medium

Our tip : If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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