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Alaska Pollock with Parsley Potatoes

5 from 3 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 402 kcal

Ingredients
 

  • 4 Frozen Alaska pollock "Fischletten"
  • 20 g Butter
  • 1 tablespoon Extra virgin olive oil
  • 1 pinch Salt
  • 1 pinch Black pepper from the mill
  • 1 small Quartered onion
  • 7 small Potatoes
  • 1 Teaspoon (level) Caraway seed
  • 1 kl. bunch Chopped parsley

Instructions
 

  • Thoroughly brush the potatoes clean and cook with the caraway seeds for 20 minutes.
  • During this time, melt the butter with the oil in a pan, season lightly with pepper and salt, fry the fish lettuce for about 5 minutes over a mild heat; then turn and place the quartered onion in between (this prevents the breading from browning too much and makes it taste good); Fry the 2nd side for another 5 minutes.
  • Pour off the potatoes, peel them and nappate them with the clarified butter from the pan, then sprinkle with chopped parsley and serve with the fried fish.
  • Go with a fresh green salad or a fine mixed vegetable.
  • Note 5: we love these frozen fish lettuce because they have such a fine, thin breading and the fish underneath remains wonderfully juicy - and their shape is extremely pan-friendly. I get these delicious things at bof.ost and always have them in stock.

Nutrition

Serving: 100gCalories: 402kcalCarbohydrates: 4.6gProtein: 1.7gFat: 42.5g
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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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