John Myers
Breaded Pollack with Spinach Leaves
The perfect breaded pollack with spinach leaves recipe with a picture and simple step-by-step instructions.
FOR THE SPINACH:
- 2 tablespoon Margarine
- 1 small quartered Onion
- 1 small quartered Freshly squeezed lemon juice
- Salt and pepper
- 300 g Frozen spinach leaves
- 20 g Butter
- 1 small Diced onion
- 1 half pulled Clove of garlic
- Salt and pepper
- 2 tablespoon Cream
- Freshly grated nutmeg
- For the spinach, melt the butter and let the onion cubes with the garlic in them turn translucent, then add the frozen spinach and defrost over a mild heat and covered. Then season with salt and pepper, add the cream and mix everything well with a fork. Simmer for another 2 to 3 minutes and season with freshly grated nutmeg.
- Heat the margarine with a pinch of salt and pepper each in a pan and fry the breaded pollack fillets in it over a gentle heat until golden yellow to golden brown, turn carefully and add the onion quarters (this gives a good taste and prevents the breading tans too much). When the fish has taken on the desired color, it can be served.
- Arrange the fish with the spinach leaves on plates with small potatoes. We also had a serving of tomato salad … it was delicious !!
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