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Alaska Pollock Fillet with Cucumber Salad and Carrot and Potato Mash

5 from 6 votes
Prep Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Alaska pollock fillet:

  • 300 g 2 Alaska pollock fillet / breaded / frozen /
  • 4 tbsp Sunflower oil
  • 4 big pinches Coarse sea salt from the mill

Cucumber salad:

  • 240 g 1 snake cucumber 400 g / cleaned
  • 2 tbsp Greek yogurt
  • 1 tbsp Crème fraîche with herbs
  • 1 tbsp Light rice vinegar
  • 1 tsp Sugar

Carrot and potato mash:

  • 200 g Bunch of carrots
  • 300 g Potatoes
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Clear broth with beef
  • 1 tbsp Cooking cream
  • 1 tbsp Butter
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 big pinch Freshly grated nutmeg.

Serve:

  • 2 Discs Lemon
  • 2 piece Radish
  • 2 Stalk Carrot herb

Instructions
 

Alaska pollock fillet:

  • Heat sunflower oil (4 tbsp) in a pan, add the frozen saithe fillets and fry for about 5 minutes on both sides until golden-brown. Finally, season with coarse sea salt (2 big pinches each).

Cucumber salad:

  • Wash the cucumber, pat dry with kitchen paper, peel with the garnish peeler, cut in half lengthways, scrape out the seeds with a small spoon and cut into small crescents with the knife. Mix the crème fraîche (1 tbsp), Greek cucumber salad (2 tbsp), light rice vinegar (1 tbsp) and sugar (1 tsp) into a salad dressing. Then carefully mix the salad dressing with the small cucumber moons and let stand / steep for a while.

Carrot and potato mash:

  • Clean and wash the carrots and cut diagonally into small pieces. Peel, wash and dice the potatoes. Cook carrot pieces with potato cubes in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp), cream (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) and mix well with a potato masher work through / stamp through.

Serve:

  • Serve Alaska pollock fillet with cucumber salad and carrot and potato mash, each garnished with a lemon wedge, a radish and a stalk of carrots.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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