Homemade pollock fish fingers with potato and roasted onion mash and spinach salad with vanilla dressing

Ingredients for 4 servings:

• 800 g pollock fillet(s)
• 100 g flour
• 2 eggs
• 100 g panko (breadcrumbs)
• 100 g peanuts
• ½ bunch dill, fresh
• Oil, neutral
• salt and pepper
• 1 kg potatoes, peeled
• 100 ml cream
• 100 ml milk
• 50 g butter
• salt and pepper
• Nutmeg, freshly grated
• 6 tbsp fried onions
• 250 g spinach, fresh
• salt and pepper
• 100 g yogurt
• 4 cl apple cider vinegar
• 1 vanilla pod(s)
• 2 tbsp rapeseed oil
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Lunch at Michelin-star level – Maximilian Lorenz, Germany’s youngest Michelin-starred chef, transforms a childhood classic into a sophisticated taste experience!

For the fish fingers: Cut the pollock fillet into strips about two fingers wide to form fish fingers. The length is optional. Prepare three shallow bowls or plates. Put the flour in the first bowl, the two beaten eggs in the second, and the panko (breadcrumbs) in the third. Finely chop the peanuts and dill and add them to the breadcrumbs. Mix well to create an even peanut and dill coating. If desired, add a little more salt and pepper to the breading for a more intense flavor. Lightly season the pollock fillet strips with salt and pepper. Dip each fish strip first in the flour, then in the beaten egg, and finally in the peanut coating, ensuring they are evenly coated. Place the breaded fish fingers on a clean plate. Heat enough neutral oil in a pan over medium heat. Once the oil is hot, deep-fry the breaded fish fingers until golden brown and crispy. This usually takes about 3-4 minutes per side. It’s best to use tongs to turn them. Don’t cook too many at once, or the oil will cool too much. Remove the golden-brown fish fingers from the pan with a slotted spoon and place them on kitchen paper to drain any excess oil. For the potato and fried onion mash: Roughly chop the peeled potatoes to reduce cooking time. Boil the potato pieces in lightly salted water for about 15-20 minutes until tender. Test with a knife to ensure they are easily pierced. Drain the cooked potatoes and return them to the pot. Add the cream, milk, and butter. Mash the potatoes with a potato masher until creamy. Adjust the consistency to taste by adding more milk or cream. Season with salt, pepper, and a pinch of grated or ground nutmeg. Gradually adjust the seasoning and taste to your liking. When the puree has reached the desired consistency and seasoning, stir in the fried onions. The fried onions give the puree a crispy texture and a delicious flavor. If necessary, reheat on the stovetop, stirring gently. Serve the potato and fried onion puree as a side dish to meat dishes, fish, or vegetables. It goes perfectly with gravies and is a delicious addition to any feast. For the spinach salad: Wash the fresh spinach thoroughly in cold water, spin dry, or gently pat dry with a clean kitchen towel. Place the spinach in a large salad bowl and season with salt and pepper to taste. For the vanilla dressing: Split the vanilla pod lengthwise and scrape out the seeds. You can use both the seeds and the scraped seeds in the dressing to intensify the vanilla flavor. In a bowl, thoroughly whisk together the vanilla seeds, yogurt, apple cider vinegar, and rapeseed oil until smooth. Season with salt and pepper. The vanilla adds a unique flavor and a pleasant sweetness to the dressing. Pour the vanilla dressing over the seasoned spinach in the salad bowl and toss gently. Serve the spinach salad as an appetizer or side dish. This refreshing and aromatic dressing adds a special touch to the spinach salad.