John Myers
Contents
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Ingredients
- 2 slices Alaska pollock fillet
- 1 Egg for breading
- Flour and breadcrumbs for breading
- Lemon juice, salt, pepper from the grinder, tomato paste
- 2 tbsp Extra virgin olive oil
- 1 tbsp Clarified butter
- For the sauce:
- 1 tsp Granular broth
- 100 ml Sour cream
- 100 ml Water
- Sage leaves, dried and finely chopped, quantity as desired
- Lemon juice, salt, pepper from the grinder, 1 pinch of sugar
Instructions
- Two small slices of pollack fillet were bored in the freezer, and they finally deserved to be served on the table. So they were slowly thawed, rinsed again and gently patted dry. And then they got to taste a little lemon juice for 15 minutes. Then it was time to pat dry again.
- Then salt and pepper were used for seasoning. In addition, the fillets were coated with tomato paste. And now the well-known 3 steps of breading followed. In the meantime the oil and clarified butter were gently heated in the pan and the fillets came in.
- Since they were very tender, small slices, they had to be turned in no time and were fried very quickly and had to be taken out of the pan. Now the roast set was boiled loose with the stock dissolved in boiling water and mixed with the spices. And now the sour cream was also stirred in.
- Finally, the fillets were allowed to warm up again in the hot sauce. They came on the table accompanied by mashed potatoes and the cucumber salad from my KB.
Nutrition
Serving: 100gCalories: 378kcalCarbohydrates: 0.1gFat: 42.8g
