Ingredients for 4 : 4 fillets of pollack, 20 cl of vegetable stock, 20 cl of single cream, 2 teaspoons of moutarde de Meaux, 2 teaspoons of cornflour, 4 teaspoons of lemon juice, 4 tablespoons of flour, 2 beated eggs, 8 tablespoons of breadcrumbs, 4 tablespoons of oil, 40 gr of butter, dill, salt and pepper.

Preparation : 25 min

Boil the vegetable stock and the single cream during 3 min.
Add the mustard and the cornflour.
Season with 2 teaspoons of lemon juice, salt and pepper.
Keep warm.

Salt and pepper the fillets of Pollack.
Baste them with the rest of lemon juice.
Pull them in the flour, eggs and then the breadcrumbs.

In a frying pan, heat the oil and the butter up.
Fry the fillets 4 min on each side.

Add the chopped dill blades in the sauce and serve.