Breaded Alaska Pollock Fillet with Vegetables from Wok and Celery-potato Mash

5 from 4 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people


Breaded Alaska pollock fillet:

  • 340 g 2 breaded Alaska pollock fillets, frozen
  • 4 tbsp Sunflower oil
  • 4 big pinches Coarse sea salt from the mill

Vegetables from the wok:

  • 100 g Snow peas
  • 100 g Carrots
  • 2 tbsp Sunflower oil
  • 1 tbsp Sweet soy sauce
  • 2 big pinches Coarse sea salt from the mill
  • 0,5 tsp Instant vegetable broth
  • 2 tbsp Water

Celery and potato mash:

  • 300 g Celery
  • 200 g Carrots
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tbsp Butter
  • 1 tbsp Cooking cream
  • 2 tbsp Grated Parmesan
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 big pinch Freshly grated nutmeg


  • 2 Discs Lemon
  • 2 * ½ small tomatoes for garnish


Breaded Alaska pollock fillet:

  • Fry the breaded fish frozen in a pan with sunflower oil (4 tablespoons) slowly for about 10 minutes) on both sides until golden-brown and season with coarse sea salt from the mill (2 big pinches each).

Vegetables from the wok:

  • Clean / remove the threads from the sugar snap peas, wash and cut in half at an angle. Peel the carrots with the peeler, halve lengthways and cut diagonally into pieces. Heat the wok, add sunflower oil (2 tbsp), heat and fry the snow peas with the carrot pieces in it / stir-fry. Season with sweet soy sauce (1 tbsp) and coarse sea salt from the mill (2 big pinches). Add water (2 tbsp) and let everything simmer for a few more minutes.

Celery and potato mash:

  • Clean / peel and dice the celery. Peel, wash and dice the potatoes. Cook the celery cubes with the potato cubes in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp), cooking cream (1 tbsp), grated Parmesan (2 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) and work through / pound well with the potato masher.


  • Serve breaded Alaska pollock fillet with vegetables from the wok and celery-potato mash, each garnished with a lemon wedge and half a tomato.
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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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