Pollack with Beetroot Sauce and Pumpkin Purée Recipe

Ingredients

• 4 pollack fillets
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup pumpkin purée
• 1/2 cup beetroot juice
• 1/4 cup heavy cream
• 1/4 cup white wine
• 1 tablespoon butter

Instructions

1. Preheat oven to 350°F/180°C.
2. Season the pollack fillets with olive oil, salt and black pepper.
3. Place the fillets in a baking dish and bake in the oven for 20-25 minutes.
4. While the pollack is cooking, place the pumpkin purée in a small saucepan and cook over medium heat.
5. Add the white wine and heavy cream and cook for 5 minutes.
6. In another small saucepan, heat the beetroot juice until it reduces by half.
7. Add the butter and stir until melted.
8. Once the pollack is done, remove from the oven and place on a serving plate.
9. Drizzle the beetroot sauce over the fillets and top with the pumpkin purée.
10. Serve immediately.

Verdict

This Pollack with Beetroot Sauce and Pumpkin Purée recipe is a unique and delicious combination of flavors! The pollack is perfectly baked and the sauce and purée add a delightful texture and flavor. This dish is perfect for a special occasion or a fancy date night at home.

Serving Suggestions

Serve with a side of roasted vegetables or a simple salad for a complete meal. A glass of white wine pairs well with this dish. Enjoy!