John Myers
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Pollack Fillet Fried on Skin with Cold Salsa and Sesame Rice
The perfect pollack fillet fried on skin with cold salsa and sesame rice recipe with a picture and simple step-by-step instructions.
fish
- 2 piece Fresh pollack fillet
For the marinade
- 1 piece Shallot
- 1 teaspoon Ground pepper
- 1 tablespoon Lemon juice
- 1 toe Garlic
- 100 Milliliters Olive oil
The salsa
- 500 g Tomatoes
- 0,5 piece Green sweet peppers fresh
- 0,5 piece Honeydew melon
- 2 tablespoon Chilli vinegar
- 2 Toes Garlic
- 2 tablespoon Finely chopped parsley
The sesame rice
- 100 g Toasted sesame seeds
- 50 g Brown rice
The fish should marinate for 2 hours
- Prepare a bowl with the fish.
The marinade
- Finely chop the shallot and mix with the remaining ingredients for the marinade, pour over the fish and let it steep.
The salsa
- Score the tomatoes and scald them over.
- Peel the melon and cut into small cubes.
- Peel the tomatoes and cut them into small cubes.
- Cut the peppers raw into small cubes.
- Put everything in a bowl and mix with the vinegar, garlic and parsley. Wait at least 1 hour.
The sesame rice
- Boil the rice and mix with the sesame seeds.
The fish
- If the rice is in the pot, the salsa is standing in front of it, the fish and the marinade are fried in a non-stick pan just on the skin.
- When the fish arches upwards, turn the flame down, put the lid on and simmer for 15 minutes.
- If the protein comes out of the fish, it is juicy and ready to eat.
- Now arrange on a plate and enjoy.
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