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Alaska Pollock with Mashed Pumpkin and Sugar Peas

5 from 8 votes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Alaska pollock:

  • 2 Alaska pollock frozen 170 g (tender fish fillets in crispy breading)
  • 4 tbsp Sunflower oil
  • 2 big pinches Coarse sea salt from the mill

Pumpkin mash:

  • 1 Hokkaido pumpkin approx. 750 g / cleaned approx. 460 g
  • 500 ml Water
  • 1 tsp Salt
  • 1 tsp Turmeric
  • 1 tbsp Butter
  • 1 tbsp Cooking cream
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 big pinch Nutmeg

Sweet peas:

  • 200 g Sweet peas
  • 1 tsp Salt
  • 1 tbsp Butter
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill

Serve:

  • 2 Discs Lemon

Instructions
 

lemon

  • Fry the two Alaska pollock fillets frozen in a coated pan with sunflower oil (4 tbsp) on both sides for 8-10 minutes until golden brown. Finally, season with coarse sea salt from the mill (1 big pinch each).

Pumpkin mash:

  • Halve the Hokkaido pumpkin, remove the core with a spoon, peel the pumpkin halves with a peeler, then cut the two halves into wedges and dice. Boil the pumpkin cubes in salted water (500 ml / 1 teaspoon salt) with turmeric (1 teaspoon) for about 10 minutes, drain through a kitchen sieve, return the pumpkin cubes to the hot pot and add butter (1 tablespoon), cooking cream (1 tablespoon), coarse Work / pound through the sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and nutmeg (1 big pinch) with the potato masher.

Sweet peas:

  • Clean / remove the threads of the sugar peas, wash them, blanch them in boiling salted water (1 teaspoon salt) for about 1 minute, drain and rinse with cold water so that they stay nice and green. Pour butter (1 tbsp) into the hot saucepan, add the well-drained sugar peas, season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and toss the sugar peas in it for 1 minute. The sugar peas should still be nice and crisp.

Serve:

  • Divide the two fried Alaska pollock on 2 plates, drizzle the mashed pumpkin with the roast liquid, add the sugar peas and garnish with a decorative lemon wedge, 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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