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Pollock, Viennese style
Serves 4
Ingredients:
3 pieces of pollock fillet (approx. 200 g
each)
1 lemon
125 g sour cream or crème fraîche
50 g gherkins
10 g capers
30 g streaky bacon
1 tbsp mustard
1 tbsp grated Parmesan
For the steam: Approx. 150 ml water
Method:
1. Rinse the pollock fillet, pat dry and
drizzle with lemon juice.
Place one fillet in a greased ovenproof
dish (20 x 20 cm) and spread half the
sour cream or crème fraîche on top.
2. Rinse the gherkins and capers in
water. Dice the bacon and gherkins
and chop the capers.
3. Place one third of the bacon,
gherkins and capers on top of one
pollock fillet in the ovenproof dish.
Arrange a second piece of fillet on top.
Spread with mustard and the place a
third of the bacon, gherkins and capers
on top of the second fillet.
4. Place the last fillet on top of the other
two. Spread with the remaining sour
cream or crème fraîche and top with
the remaining bacon, gherkins and
capers. Sprinkle with Parmesan and
bake.
Settings:
Function: Moisture plus d
Temperature: 160–180 °C
Shelf level: 2
Cooking duration: 35–45 minutes
Bursts of steam: 2
Add the steam:
After 8 minutes
After a further 10 minutes
Recipes
45
45


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