in

Pollack Fillet with Beetroot Salad and Carrot and Potato Mash

Spread the love

Pollack Fillet with Beetroot Salad and Carrot and Potato Mash

The perfect pollack fillet with beetroot salad and carrot and potato mash recipe with a picture and simple step-by-step instructions.

Pollack fillet:

  • 320 g 2 Alaska-Seelachsfilets paniert TK
  • 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 Möhren / geschält
  • 190 g 265 g Kartoffeln /
  • 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

Pollack fillet:

  1. 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:

  1. 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:

  1. 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:

  1. Serve the salmon fillet with beetroot salad and carrot and potato mash, each garnished with a lemon wedge and a stick of parsley.
Dinner
European
pollack fillet with beetroot salad and carrot and potato mash

Facebook Comments

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Carrot Stew Ala Raku

Chocolate Marble Cake with Cherries and Egg Liqueur