Alaskan Pollack With Broccoli In A Cream Sauce - cooking recipe

Ingredients

150 g cleaned alaskan pollock fillets (or any other sturdy white fish)
100 g broccoli florets
50 g shrimp (gambas) (optional)
20 g chopped up shallots
For the sauce
50 g fresh parmesan cheese
40 ml cream (7%)
20 ml milk (half full)
Spices
1 pinch salt
1 pinch sugar
1 pinch dill

Preparation

Put olive oil in a pan, heat.
Add finely chopped shallots, let them become glassy but beware: do not let burn!
Add the cleaned fish (and gambas/shrimp without their shells).
Let cook carefully with the lid on top of the pan.
Cut the broccoli tops up into really little flowers and add to the heating mix.
Once the fish has turned completely white (it shouldn't turn brown, if it does add some cream or water), add the cream and milk and let come to a slight boil.
Once boiling, add the parmesan.
Add spices to your own liking (you can add some pepper too) and let sauce boil down and become thicker.
Ready!
Enjoy!