John Myers
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Alaska Pollock with Cabbage and Triplets
The perfect alaska pollock with cabbage and triplets recipe with a picture and simple step-by-step instructions.
Alaska pollock:
- 175 g / TK / rest 1 Alaska-Seelachs Müllerin-Art
- 2 tbsp Peanut oil
- 2 big pinches Coarse sea salt from the mill
Creamy kohlrabi:
- 275 g 1 Kohlrabi
- 1 tsp Salt
- 2 tbsp Cream
- 1 tbsp Creme fraiche Cheese
- 1 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Sugar
- 0,5 Cup Sliced parsley
Triplets:
- 350 g / Small, waxy potatoes / 8 pieces Triplets
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 Discs Lemon
- 2 Stalk Parsley
Alaska pollock:
- Halve Alaska pollock, frozen in a pan with peanut oil (2 tbsp), fry both sides for 4 – 5 minutes until golden-brown and season with coarse sea salt from the mill (2 big pinches).
Creamy kohlrabi:
- Peel, quarter and thinly slice the kohlrabi. Boil the kohlrabi slices in salted water (1 teaspoon) for about 10 minutes, drain through a kitchen sieve and return to the hot saucepan. Add the cream (2 tbsp), crème fraîche (1 tbsp) and butter (1 tbsp) and simmer / simmer with the lid closed for about 10 minutes. Season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and sugar (1 big pinch). Finally fold in the chopped parsley.
Triplets:
- Peel and wash the triplets in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) cook for about 20 minutes and drain.
Serve:
- Serve Alaska pollock with creamed cabbage and triplets, each garnished with a lemon wedge and a stick of parsley.
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