John Myers
Contents
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Ingredients
Pollack fillet:
- 320 g 2 Breaded Alaska pollock fillets frozen
- 4 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
Beetroot salad:
- 300 g Beetroot cooked and peeled
- 1 tbsp Light rice vinegar
- 2 tbsp Cooking cream
- 1 tbsp Sugar
- 1 big pinch Coarse sea salt from the mill
Carrot and potato mash:
- 140 g 3 carrots / peeled
- 190 g 265 g potatoes /
- 1 tsp Salt
- 1 tbsp Butter
- 2 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Freshly grated nutmeg
Serve:
- 2 Discs Lemon
- 2 Stalk Parsley
Instructions
Pollack fillet:
- Heat sunflower oil (4 tbsp) in a pan, add the frozen pollack fillets and fry for 4 minutes on each side at medium temperature. To serve, season with coarse sea salt from the mill (1 big pinch each).
Beetroot salad:
- Cut the beetroot first into slices and then into sticks. Mix the beetroot sticks with light rice vinegar (1 tbsp), cooking cream (2 tbsp), sugar (1 tbsp) and coarse sea salt from the mill (1 big pinch) and let it steep for a few minutes.
Carrot and potato mash:
- Peel the carrots with the peeler, cut off the ends, cut in half lengthways and cut into pieces. Peel, wash and dice the potatoes. Cook the carrot pieces with the potato cubes in salted water (1 teaspoon) for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp), cooking cream (2 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) and work through well with the potato masher / stamp through.
Serve:
- Serve the salmon fillet with beetroot salad and carrot and potato mash, each garnished with a lemon wedge and a stick of parsley.
