Pollack, beetroot & potato traybake with lemony crème fraîche

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• rkirby

  08 May 2012

  rkirby rated and commented on this recipe

  

  Simple, easy to make and very tasty! I used Basa and will definately be making this again.

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• Loubob

  09 May 2012

  Loubob rated and commented on this recipe

  

  Very nice Scandinavian-style meal, the crushed fennel seeds made the potatoes lovely, and the beets were very tasty if a little firm for my liking. Could not get Pollack though - Waitrose 'had not had any all week', so asked for the nearest available equivalent - haddock they told me - which kind of defeats the object! Really enjoyed this, though.

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• sutty88

  18 May 2012

  sutty88 rated and commented on this recipe

  

  Simple, tasty and will make again. I also had the same issue as Loubob and couldn't get pollack so had to use cod. More expensive but still enjoyed

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• Kasia

  26 May 2012

  Kasia rated this recipe

  

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• Belkey

  01 June 2012

  Belkey commented on this recipe

  This was nice enough, but stupidly I forgot the fennel seeds which meant it was just a bit ordinary! It also took a lot longer to cook the vegetables than stated in the recipe, even though I par-boiled my beetroot after reading the other comments. Like the other readers, I could not get pollack either, which just makes me rather cross as it is quite hard to avoid buying cod if we are offered no other alternatives by the fish counters in our supermarkets.

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• Aisling

  18 September 2012

  Aisling commented on this recipe

  Does any know if the recipe requires fresh beetroots or pre-cooked packeted ones? From the commentary it looks as though it requires fresh beetroots, but the comments would indicate that fresh beets were too tough, even with additional cooking time. Would pre-cooked packeted beets work just as well?

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• sas

  30 September 2012

  sas rated and commented on this recipe

  

  Absolutely delicious. The fennel seeds made the beetroot and potatoes taste amazing. We will be having this again soon! We used frozen sustainable hake fillets (from waitrose or ocado), which are good value and great quality. They worked perfectly. To answer earlier questions about the beetroot, either use pre-cooked beetroot (but not in vinegar!) or boil whole, fresh beetroots until soft, slip off the skin, then use in the recipe as directed. I always look at www.riverford.co.uk for clear instructions for vegetables that you might not cook every day.

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Ingredients

• 4 small potatoes , sliced
• 1 tbsp olive oil
• 2 tsp fennel seeds , lightly crushed
• 4 beetroot , peeled and cut into wedges
• 4 pollack fillets
• zest ½ lemon
• 4 tbsp crème fraîche
• small handful basil , roughly chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 45 mins

Ingredients

• 4 small potatoes , sliced
• 1 tbsp olive oil
• 2 tsp fennel seeds , lightly crushed
• 4 beetroot , peeled and cut into wedges
• 4 pollack fillets
• zest ½ lemon
• 4 tbsp crème fraîche
• small handful basil , roughly chopped

PER SERVING

336 kcalories, protein 26g, carbohydrate 31g, fat 12 g, saturated fat 6g, fibre 3g, sugar 4g, salt 0.4 g

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