Steamed Pollock in Mild Dill Sauce with Boiled Potatoes
This mild fish dish is a wonderful choice for pregnancy. Steamed pollock is easy on the stomach and provides gentle energy alongside the potatoes. The delicate dill sauce completes the meal without feeling heavy.
Ingredients
For 2 to 3 portions you will need:
- 400 g pollock fillet (fresh or thawed from frozen)
- 500 g waxy potatoes
- 1 tbsp butter
- 1 tbsp flour
- 250 ml vegetable broth
- 100 ml heavy cream (or a plant-based alternative)
- 1 bunch of fresh dill
- A splash of lemon juice, salt, and pepper
Preparation
- Peel the potatoes, cut them into evenly sized pieces, and boil them in salted water until tender.
- Rinse the pollock, pat it dry, and drizzle with a little lemon juice.
- For the sauce, melt the butter in a small pot and briefly sauté the flour in it.
- Slowly stir in the vegetable broth, bring to a boil, and then add the cream.
- Place the fish into the hot, non-boiling sauce and let it poach gently over low heat for about ten minutes.
- Finely chop the dill and stir it into the sauce at the very end.
- Season to taste with a little salt and pepper, and serve alongside the potatoes.
Good to know
Frozen fish works perfectly and is easy to keep in stock. Make sure the fish is completely cooked through to the center when preparing it.
When things feel difficult
If you are experiencing severe nausea, you can skip the sauce and eat the fish plain with just a little lemon and the potatoes. Many women find lukewarm meals more appealing during the first few weeks.
A gentle reminder
If you have questions about your diet or are unsure which foods are best for you right now, reach out to a professional. It is always a good idea to discuss these topics with your OB/GYN or midwife.