John Myers
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Alaska Pollock Fillet with Mashed Celery and Roasted Peppers
The perfect alaska pollock fillet with mashed celery and roasted peppers recipe with a picture and simple step-by-step instructions.
Alaska pollack fillet:
- 320 g 2 Alaska Seelachsfilets paniert TK
- 4 tbsp Sunflower oil
- 4 big pinches Coarse sea salt from the mill
Celery mash:
- 360 g 1 Stück Sellerie ca. 460 g / geputzt
- 200 ml Delicious broth (1 teaspoon instant broth)
- 1 tbsp 8-Kräuter TK
- 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 Glas Paprika geröstet, mild süß & sauer/Nettogewicht 530 g/Abtropfgewicht
Serve:
- 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.
Serve:
- 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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