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Pollock with potato and apple salad

updated

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Ingredients for 1 servings:

  • 2 spring onions
  • 2 tsp oil
  • 100 ml vegetable stock
  • 2 tsp lemon juice
  • salt and pepper
  • 1 tsp sugar
  • 250 g potatoes, cooked
  • 1 apple, red
  • 100 g cucumber(s)
  • 200 g fish fillet(s) (pollock)
  • 2 tbsp flour
  • 10 g butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the spring onions, slice the white and light green parts diagonally into rings, and fry in 1 teaspoon of oil until translucent. Deglaze with stock and season with lemon juice, salt, pepper, and sugar. Peel and slice the potatoes, and mix with the sauce. Quarter and core the apple, then slice the quarters crosswise. Peel, quarter, and finely chop the cucumber. Toss both into the salad. Season the fish with salt and pepper, coat in flour, and lightly dust. Fry in 1 teaspoon of oil with the butter for 3 minutes on each side until golden brown. Season the potato salad to taste and serve with the fish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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