John Myers
Contents
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Ingredients
Alaska pollock fillet:
- 320 g 2 breaded Alaska pollock fillets, 160 g each
- 4 tbsp Sunflower oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Cream kohlrabi: (For 4 people!)
- 700 g 2 kohlrabi 870 g / peeled / cleaned
- 1 tsp Salt
- 1,5 tbsp Butter
- 1,5 tbsp Flour
- 300 ml Cabbage boiling water
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 2 big pinches Freshly grated nutmeg
- 1 tsp Sugar
- 1 tsp Instant vegetable broth
- 2 big pinches Chilli flakes
- 150 ml Cream
Jacket potato triplets:
- 350 g Triplets (small, waxy potatoes / 10 pieces)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 Discs Lemon
Instructions
Alaska pollock fillet:
- Place frozen Alaskan pollack fillet in a pan with sunflower oil (4 tbsp) and slowly fry on both sides for 8-10 minutes until golden-brown. Finally, season with coarse sea salt from the mill and colored pepper from the mill (2 big pinches each).
Creamy kohlrabi:
- Peel the kohlrabi, cut into slices and then into sticks / strips. Boil the kohlrabi sticks / strips in salted water (1 teaspoon salt) for about 10 minutes, drain through a kitchen sieve and collect the cooking liquid. Put butter (1.5 tbsp) in the hot pot, sprinkle with flour (1.5 tbsp) (burn in!) And mix with a small whisk, stirring constantly. Deglaze with the boiling water (300 ml) and simmer for a few minutes. With coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches), freshly grated nutmeg (2 big pinches), sugar (1 tsp), instant vegetable stock (1 tsp) and chilli flakes (2 big pinches) ) Spice up. Finally add / stir in the cooking cream (150 ml) and add / fold in the precooked kohlrabi sticks. Let everything simmer gently for another 8-10 minutes.
Jacket potato triplets:
- Wash potatoes / triplets, ground in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and cook whole caraway seeds (1 teaspoon) for about 20 minutes. Pour off and peel off.
Serve:
- Serve Alaska pollack fillet with cream kohlrabi and jacket potato triplets, each garnished with a lemon wedge.
