Alaska Pollock Fillet with Mashed Celery and Roasted Peppers

5 from 3 votes
Prep Time 25 minutes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 2 people


Alaska pollack fillet:

  • 320 g 2 Breaded Alaska pollock fillets frozen
  • 4 tbsp Sunflower oil
  • 4 big pinches Coarse sea salt from the mill

Celery mash:

  • 360 g 1 piece of celery approx. 460 g / cleaned
  • 200 ml Delicious broth (1 teaspoon instant broth)
  • 1 tbsp 8-herbs frozen
  • 1 tbsp Cooking cream
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill

Roasted Peppers:

  • 310 g 1 glass of roasted paprika, mildly sweet & sour / net weight 530 g / drained weight


  • 2 Discs Lemon
  • 2 piece Radish


Alaska pollack 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 (2 big pinches each).

Celery mash:

  • Clean / peel the celery, cut first into slices, then into strips and finally into cubes (approx. 1 cm edge length). Boil the celery cubes in delicate broth (200 ml) for approx. 15 minutes, drain through a kitchen sieve and pour into the hot Return the pot. (- Add frozen herbs (1 tbsp), cooking cream (1 tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) and mash with the potato masher. Do not mash it too finely become.

Roasted Peppers:

  • Pour roasted peppers into a sieve and drain / drain well. Take out and cut into strips.


  • Place the mashed celery on 2 plates using the serving ring. Add the Alaska pollack fillet and the roasted peppers and garnish with a lemon wedge and a radish each and serve.
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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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