Pan-fried Haddock in Rømme Sauce

Method

• Cut the pollock into 4 equal fillets and lightly salt.
• Sear the pollock in a hot frying pan with a little oil for about 2 minutes on each side.
• Remove the fillets and set aside. Reduce heat to medium. Melt butter in the same pan and stir in flour. When the roux smells like baked dough, pour in the milk and stir to combine. Bring to a boil and thicken. If the sauce becomes too thick, simply stir in more milk.
• Slice the leek into thin rings and add to the sauce along with the Rømme (sour cream). Mix well and add the pollock fillets. Let simmer for about 4 minutes or until the fish is cooked through.
• Sprinkle with lemon juice and pepper. Serve topped with chopped parsley and pomegranate seeds alongside roasted potatoes or rice.

Tip!Other white fish such as cod and haddock also work excellently with this recipe.