John Myers
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Baked Pollack Fillet with Hash Browns and Cream Peas
The perfect baked pollack fillet with hash browns and cream peas recipe with a picture and simple step-by-step instructions.
- 300 g Alaska – pollack fillet TK
- 2 tbsp Lemon juice
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 4 tbsp Tempura flour (here: from the Asia shop)
- 2 cups Sunflower oil
- 150 g Crispy RÖSTI CORNERS frozen / 3 pieces
- 300 g Young peas extra fine / can
- 1 tbsp Butter
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 6 tbsp Cooking cream
- 2 Discs Lemon
Fried pollack fillet:
- Allow Alaskan pollack fillets to thaw, wash with cold water, pat dry with kitchen paper, cut into bite-sized pieces, drizzle with lemon juice and season well with coarse sea salt from the mill and colored pepper from the mill. Mix the tempura flour (4 tbsp) with cold water to a thick marinade, pull the pieces of fish through the batter in portions, fry in the wok with hot sunflower oil (2 cups) on both sides until golden-brown, degrease on the wok riddle, on an ovenproof dish and keep warm in the oven at 50 ° C until serving.
Rösti corners:
- Bake the rösti corners without defrosting in the wok on both sides until golden brown, degrease on kitchen paper and keep warm in the oven with the fish.
Cream peas:
- Heat the butter (1 tbsp) in a pan, add the peas and stir-fry for a few minutes. Season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches), fold in the cream and let everything simmer / reduce a little more.
- Serve the fried pollack fillet with hash browns and cream peas, garnished with a lemon wedge.
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