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Pollack Fillet with Creamed Cabbage and Carrot-potato Mash

5 from 4 votes
Prep Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Pollack fillet:

  • 320 g 2 breaded pollack fillets frozen each 160 g
  • 2 tbsp Sunflower oil
  • 2 big pinches Coarse sea salt from the mill

Creamy kohlrabi:

  • 275 g 1 kohlrabi / cleaned
  • 1 tsp Salt
  • 2 tbsp Cooking cream
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 2 tbsp Finely chopped parsley

Carrot and potato mash:

  • 90 g 2 carrots / cleaned
  • 175 g 2 large potatoes / peeled
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 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 piece Radish

Instructions
 

Pollack fillet:

  • Place the frozen sea salmon fillet in a pan with sunflower oil (2 tbsp) and slowly fry each side for approx. 4 minutes until golden brown. Finally, season with coarse sea salt from the mill (1 big pinch each).

Creamy kohlrabi:

  • Peel the kohlrabi, cut into slices and then into sticks / strips. Boil the Kohl-rabi sticks / strips in salted water (1 teaspoon salt) for about 15 minutes, drain through a kitchen sieve and return to the hot saucepan. Add the cooking cream (2 tbsp) and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Mix everything carefully.

Carrot and potato mash:

  • Peel the carrots with the peeler, cut in half lengthways and dice. Peel, wash and dice the potatoes. Boil the carrot cubes with the potato cubes in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add cooking cream (2 tbsp) and season with 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 / mash everything well with the potato masher.

Serve:

  • Serve the salmon fillet with creamed cabbage and carrot-potato mash, each garnished with a lemon wedge and a radish.
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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.

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