John Myers
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Pollack Fillet on Tomato and Pepper Vegetables
The perfect pollack fillet on tomato and pepper vegetables recipe with a picture and simple step-by-step instructions.
Pollack fillet:
- 4 piece Alaska pollack fillet à 100 g / TK
- 4 tbsp Lemon juice
- 4 tbsp Flour
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 4 tbsp Sunflower oil
Tomato and pepper vegetables:
- 3 Red bell pepper approx. 400 g
- 4 Red bell pepper approx. 400 g
- 2 Shallots approx. 100 g
- 2 Fresh, large cloves of garlic
- 2 tbsp Sunflower oil
- 1,5 tsp Sweet paprika
- 0,5 tsp Rose paprika hot
- 4 big pinches Coarse sea salt from the mill
Serve:
- 2 Discs Lemon
- 2 Stalk Parsley
Pollack fillet:
- Wash the sea salmon fillets thoroughly, pat dry with kitchen paper, drizzle with lemon juice (4 tbsp) and let stand / marinate for approx. 15 minutes. Halve the fish fillets, season vigorously on both sides with coarse sea salt from the mill and colorful pepper from the mill, turn in flour and fry golden-yellow on both sides in a pan with sunflower oil (4 tbsp). Be very careful when turning so that the fish fillets do not disintegrate.
Tomato and pepper vegetables:
- Wash tomatoes, remove the stalk, cut crosswise, scald with boiling water, quench with cold water, peel and dice. Peel / peel shallots and garlic cloves and cut into fine slices. Heat sunflower oil (2 tbsp) in a pan and fry the shallot and garlic slices vigorously / stir-fry. Add the paprika strips and tomato cubes and season with sweet paprika (1.5 teaspoons), hot rose paprika (½ teaspoon) and coarse sea salt from the mill (4 big pinches). Let everything simmer at medium temperature for about 10-15 minutes. Stir again and again.
Serve:
- Serve the salmon fillet on tomato-paprika-vegetables, garnished with a lemon wedge and parsley stalk.
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