John Myers
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Ingredients
Alaska pollock fillet:
- 2 Alaska pollock portion fillet à 160 g
- 6 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
Honey-ginger-carrots:
- 400 g Carrots / cleaned approx. 300 g
- 1 tsp Salt
- 1 tbsp Sunflower oil
- 1 tbsp Butter
- 1 piece Ginger approx. 10 g
- 1 tbsp Liquid honey
- 4 big pinches Coarse sea salt from the mill
Mashed Sweet Potatoes:
- 250 g Finished mashed sweet potatoes / rest of yesterday see my recipe: *)
Serve:
- 2 Discs Lemon
Instructions
Alaska pollock fillet:
- Place frozen Alaskan pollack fillet in a pan with sunflower oil (6 tbsp) and slowly fry on both sides for 8-10 minutes until golden-brown. Finally, season with coarse sea salt from the mill (2 big pinches).
Honey-ginger-carrots:
- Peel the carrots with the peeler, scrape 2 in 1 with the vegetable blossom scraper / peeler decorating blade and cut into decorative carrot blossom slices (approx. 4 - 5 mm thick) with the knife. Peel and finely dice the ginger. Cook the carrot slices in salted water (1 teaspoon salt) for about 5 minutes and drain. Heat sunflower oil (1 tbsp) and butter (1 tbsp) in a pan, add the carrot blossoms and ginger cubes before cooked and fry while stirring. Drizzle with liquid honey (1 tbsp) and season with coarse sea salt from the mill (2 - 4 big pinches).
Serve:
- Serve Alaska pollock fillet with honey-ginger carrots and mashed sweet potatoes, garnished with a lemon wedge.
*) Mashed sweet potatoes:
- -
