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Pollack Fillet with French Beans and Carrot and Potato Mash

5 from 5 votes
Prep Time 40 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Pollack fillet:

  • 320 g 2 Alaska pollack fillets breaded in crispy breadcrumbs frozen
  • 6 tbsp Sunflower oil
  • 4 big pinches Coarse sea salt from the mill

French beans:

  • 400 g French beans
  • 1 tsp Salt
  • 2 tbsp Butter
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 3 big pinches Freshly grated nutmeg
  • 1 tbsp Breadcrumbs

Carrot and potato mash:

  • 100 g Carrots
  • 400 g Potatoes
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 2 tbsp Butter
  • 2 tbsp Cooking cream
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 2 big pinches Freshly grated nutmeg

Serve:

  • 2 Discs Lemon
  • 2 sharpen Basil
  • 2 * ½ vine tomatoes

Instructions
 

Pollack fillet:

  • Heat sunflower oil (6 tbsp) in a pan, add the frozen saithe fillets and fry for about 5 minutes on both sides until golden-brown. Finally, season with coarse sea salt (2 big pinches each).

French beans:

  • Clean / remove the string beans, wash, drain well, cook in salted water (1 teaspoon salt) for about 10 minutes until firm to the bite, drain through a kitchen sieve and return to the hot saucepan. Butter (2 tbsp). Add the cooking cream (2 tbsp) and season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) and freshly grated nutmeg (3 big pinches). Sprinkle with breadcrumbs (1 tbsp) and mix everything well and keep warm in the oven at 50 ° C until serving.

Carrot and potato mash:

  • Clean and wash the carrots and cut diagonally into small pieces. Peel, wash and dice the potatoes. Cook the carrot pieces with potato cubes in salted water (1 teaspoon salt) for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (2 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 (2 big pinches) and work through well with the potato masher / stamp through.

Serve:

  • Serve the salmon fillet with French beans and mashed carrots and potatoes, each garnished with a basil tip, a lemon wedge and half a vine tomato.
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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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