John Myers
Contents
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Ingredients
Pollack fillet:
- 400 g Saithe fillet TK
- Juice of one lemon
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 100 g Flour
- 2 piece Eggs
- 2 tbsp Milk
- 100 g Panko breadcrumbs
- 1 Cup Peanut oil
Beetroot salad:
- 275 g Boiled beetroot
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tsp Light rice vinegar
- 0,5 tsp Sugar
- 2 tbsp Sylt sauce
Mashed potatoes:
- 1100 g Peeled potatoes
- 1 tsp Salt
- 1 tsp Ground turmeric
- 75 g 1 Onion
- 2 piece Garlic cloves
- 3 tbsp Butter
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 big pinch Freshly grated nutmeg
- Zest of an organic lime
- 200 ml Milk
Serve:
- 4 Discs Lemon
- 4 piece Radish
- 4 piece Bread rolls
- 4 Stalk Parsley
Instructions
Seelach fillet:
- Let the sea salmon fillets thaw, wash them in cold water and pat dry with kitchen paper. Cut in half. Drizzle with lemon juice (juice of one lemon) and let stand for about 20 minutes. Beat eggs and whisk with milk (2 tbsp). Pat the fish fillets dry with kitchen paper, season on both sides with coarse sea salt from the mill and colored pepper from the mill, pull / turn through the Pa-nier-Strasse (turn the flour, pull through the egg mixture and turn in the pak breadcrumbs), pull / turn in Fry until golden-brown in a pan with peanut oil (1 cup) on both sides, remove and keep warm in the oven at 50 ° C until serving.
Beetroot salad:
- Cut the beetroot first into slices and then into strips. Put the beetroot strips in a bowl with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches). Season 1 teaspoon light rice vinegar and sugar (½ teaspoon). Add Sylt sauce (2 tbsp) and mix everything carefully.
Mashed potatoes:
- Peel the potatoes (about 1100 g peeled), wash, dice, ground in salted water (1 teaspoon salt) with turmeric (1 teaspoon) cook for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. In the meantime, peel and finely dice the onion and clove of garlic. Melt butter (3 tbsp) in a small saucepan, fry the onion cubes with the garlic clove cubes in them, sprinkle with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches), freshly grated nutmeg (1 big pinch) and the zest of an organic lime. Let everything simmer / stew for another 10 minutes. Finally add / stir in the milk (200 ml). Pour this mixture over the potato cubes and pound everything through well with the potato masher.
Serve:
- Bake the rest of the breaded eggs in the frying pan, quarter them and roll up. Serve pollack fillet with beetroot salad and mashed potatoes, each garnished with an egg roll, a radish, a stick of parsley and a lemon wedge.
