John Myers
Alaska Pollock with Parsley Potatoes
The perfect alaska pollock with parsley potatoes recipe with a picture and simple step-by-step instructions.
- 4 Frozen Alaska pollock “Fischletten”
- 20 g Branded 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
- 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.
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