Baked pollack with carrots and mushrooms

Ingredients:

• 1lb 5oz (600g) pollack fillet
• 1 x 14oz (400g) pot of Maggi Envie de Crème Champignons sauce
• 1 carton of Maggi Court-Bouillon
• 2 carrots
• 5 ½oz (150g) button mushrooms
• 33 fl oz (1 litre) water
• 2 ½oz (70g) grated Emmental cheese
• 1 tablespoon chopped parsley
• 1 knob of butter for the baking dish

Preparation Time:

10 min

Cooking Time:

35 min

1. Preheat the oven on 220°C/425°F/ gas 7 7/8 (220°C). Peel, wash and dice the carrots. Clean the mushrooms and cut into thin slices.

2. Wash the fish. Pour the court-bouillon into a cooking pot of cold water and heat. Cook the fish and the diced carrots for 7 minutes on a medium heat. Drain and put aside.

3. Flake the fish. Arrange the fish in a gratin dish greased with butter and cover with half the sauce. Add the vegetables and cover with the rest of the sauce. Sprinkle with Emmental cheese and parsley.

4. Cook in the oven for around 25 minutes.

Chef’s Tip : Try Maggi béchamel sauce as a tasty alternative to cream of mushroom sauce.