John Myers
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Alaska Pollock Fillet with Broccoli and Celery-mashed Potatoes
The perfect alaska pollock fillet with broccoli and celery-mashed potatoes recipe with a picture and simple step-by-step instructions.
Alaska pollock fillet:
- 2 Alaska pollock portion fillet in potato coating à 180 g
- 6 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
Broccoli:
- 1 Broccoli 500 g / cleaned in florets approx. 300 g
- 1 tsp Salt
- 4 big pinches Coarse sea salt from the mill
Celery and potato mash:
- 200 g Celery and potato mash (leftover from yesterday!)
Serve:
- 2 Lemon slices
- 2 * ½ Tomate
Alaska pollock fillet:
- 2 Fry Alaska pollock portion fillet in potato coating, undefrosted, in a pan with sunflower oil (6 tbsp) for 8-10 minutes until golden-yellow. Always turn carefully. Finally, season with coarse sea salt from the mill (2 big pinches).
Broccoli:
- Clean the broccoli in florets, wash, boil in salted water (1 teaspoon salt) for about 6-8 minutes, pour through a kitchen sieve, catch the cooking stock and season with coarse sea salt from the mill (4 big pinches). Let the cooking stock cool down and make ready to drink.
Celery and potato mash:
- Heat 3,200 g celery and potato mash (leftover from yesterday) in the microwave. See my recipe: celery schnitzel with celery-mashed potatoes and carrot blossom antipasta
Serve:
- Serve the Alaska pollock fillet with broccoli and celery-mashed potatoes, garnished with a lemon wedge and ½ tomato.
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