John Myers
Ingredients for 4 servings:
- 750 g fish fillet(s) (pollock)
- 4 tbsp lemon juice
- Salt
- 2 tbsp flour
- 1 egg(s)
- 6 tbsp breadcrumbs
- 4 tbsp cheese (Emmental), grated
- 1 tbsp Parmesan, grated
- pepper
- 4 tbsp oil
- 60 g bacon, streaky
- 2 onions
- 2 green bell peppers
- 1 small can of tomato paste
- 125 ml broth
- 1 small jar onion(s) (silver)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
Cut the pollock fillet into 3 cm cubes, season with lemon juice, salt, and coat in flour. Whisk the egg and a little cold water and coat the fish pieces in it. Mix the breadcrumbs, cheese, and pepper and coat the fish cubes in the mixture. Fry in hot oil on all sides and keep warm. Cut the bacon into strips, peel the onions and slice them into rings. Deseed the bell peppers and slice them into strips. Sauté everything together in hot frying fat until the onion rings and pepper strips are translucent. Now add the tomato paste and stock and simmer briefly. Heat the pearl onions in the sauce. Season everything with salt and pepper and toss with the hot cheese-pollock cubes. Serve with bread dumplings.
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