East Frisian pizza

Ingredients for 2 servings:

• 500 g potatoes
• 2 tbsp flour
• 2 tbsp milk
• ½ onion(s)
• 1 egg(s)
• salt and pepper
• Oil for frying
• 400 g pollock fillet(s)
• 400 g tomatoes, small
• ½ bunch of spring onions
• 100 g hard cheese, e.g. Emmental

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

very tasty fish variation

For the potato pancakes, peel the potatoes. Wash them under cold water and pat them dry thoroughly. Grate them in a bowl on the coarse side. Whisk the flour and milk in a small bowl. Grate the onion, add it with the eggs, and mix well with the milk mixture. Drain the water from the grated potatoes. Stir the flour mixture into the potato mixture and season with salt and pepper. Heat the oil in a large pan until very hot. Add spoonfuls of potato mixture, approximately 15 cm in diameter, and fry the pancakes for 3 minutes on each side, then remove from the pan. Cut the fish into pieces approximately 10 x 10 cm in size, wash well, and pat dry. If the pieces are particularly thick, fry briefly in the pan again, but do not cook all the way through. This is not necessary for thin pieces. Season both sides with salt and pepper. Quarter the tomatoes and grate the cheese. Finely chop the spring onions and set aside. Place the finished potato pancakes side by side in a baking dish. Place a piece of fish on each pancake. Sprinkle with cheese and dice the tomatoes. Bake in a preheated oven at 180°C (350°F) for about 30-35 minutes, until the fish is cooked through. Sprinkle the spring onions over the top about 2 minutes before the end of the cooking time. If desired, sprinkle some dill or parsley and lemon juice over the East Frisian pizza at the end.