John Myers
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Alaska Pollock Fillet with Cream Kohlrabi and Baked Potatoes
The perfect alaska pollock fillet with cream kohlrabi and baked potatoes recipe with a picture and simple step-by-step instructions.
Alaska pollock fillet and baked potatoes:
- 2 Alaska pollock portion fillet in potato coating à 180 g / TK
- 500 g Waxy potatoes
- 1 tsp Salt
- 2 tbsp Butterfat
- 4 big pinches Coarse sea salt from the mill
- 1 arc Parchment paper
Creamy kohlrabi:
- 2 Kohlrabi approx. 550 g / cleaned approx. 400 g
- 1 tsp Salt
- 1 tbsp Butter
- 1 tbsp Flour
- 200 ml Vegetable broth (1 teaspoon instant)
- 5 tbsp Cooking cream
- 4 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
Alaska pollock fillet and baked potatoes:
- Boil the potatoes in salted water (1 teaspoon salt) for about 20 minutes, drain, rinse, let cool down a little and peel off. Cut the potatoes into thick slices. Let the butter fat become liquid in a pan, add coarse sea salt from the mill (4 big pinches) and drizzle the potato slices with it. Place baking paper on a baking sheet, spread the potato slices and the two Alaska pollock fillets (frozen!) On top and bake / cook in a preheated oven at 225 ° C for about 35 minutes. Switch on the grill function for the last 5 minutes with.
Creamy kohlrabi:
- Peel the kohlrabi, quarter and cut into slices, boil the kohlrabi slices in salted water (1 teaspoon) salt for about 5 minutes and drain through a kitchen sieve. Melt the butter (1 tbsp) in a hot saucepan, dust with flour (1 tbsp) (burn in!) And deglaze with the vegetable stock (200 ml). Add the cooking cream (5 tbsp) and season with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (2 big pinches) and nutmeg (1 big pinch). Add the kohlrabi slices and simmer / reduce everything for about 6–8 minutes.
Serve:
- Serve Alaska pollock fillet with cream kohlrabi and baked potatoes.
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