John Myers
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Pollack Fillet with Broccoli and Triplets with Parsley
The perfect pollack fillet with broccoli and triplets with parsley recipe with a picture and simple step-by-step instructions.
Pollack fillet:
- 350 g 2 Alaska-Seelachsfilets Müllerin Art TK
- 4 tbsp Sunflower oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Broccoli:
- 500 g / cleaned approx. 400 g 1 Brokkoli
- 1 tbsp Olive oil
- 750 ml Water
- 1 tsp Salt
- 2 big pinches Coarse sea salt from the mill
coarse sea salt from the mill
- 400 g / 16 pieces Triplets (small, waxy potatoes)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
- 1 tbsp Butter
- 0,5 Cup Finely chopped parsley
- 2 big pinches Coarse sea salt from the mill
Serve:
- 2 Discs Lemon
- 2 Vine tomatoes
Pollack fillet:
- Heat sunflower oil (4 tbsp) in a pan, add the frozen pollack fillets, fry them for approx. 4 – 5 minutes golden brown on each side, add coarse sea salt from the mill (2 big pinches per fillet) and colored pepper from the Season the mill (2 big pinches per fillet).
Broccoli:
- Clean the broccoli, cut into florets, wash, drain well, fry in a saucepan with olive oil (1 tbsp), deglaze / pour over with water (750 ml), season with salt (1 tsp), with the lid closed approx. 7 – 8 Cook / simmer for minutes until al dente, drain and season with coarse sea salt from the mill (2 big pinches).
Triplets with parsley:
- Wash the parsley, shake dry and cut finely. Wash triplets (small, waxy potatoes) and cook in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain and peel off. Pour butter (1 tbsp) into the hot pot, add the jacket potatoes with the chopped parsley, season with coarse sea salt from the mill (2 big pinches) and toss everything briefly.
Serve:
- Serve the salmon fillet with broccoli and triplets with parsley, each garnished with a lemon wedge and a vine tomato.
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